I've been craving BBQ lately. Not sure why; perhaps it's my refusal to accept that…
Mango and Pepper Pasta
12 oz. Penne Pasta
1-2 Chicken Breasts, boneless, skinless – cooked and cubed
1/2 Yellow Onion, sliced
1 Green Pepper, sliced
4 Garlic Cloves, minced
2 Mangos, peeled and diced
1 cup Heavy Cream
Salt & Pepper, to taste
2 tbsp. Parmesan Cheese, shredded
1 tsp. Parsley
Cook the pasta according to package directions.
In a large skillet, cook the Onions and Peppers until mostly tender. Stir in the remaining ingredients and cook until the sauce starts to bubble. Remove from hit and allow to thicken for 3-4 minutes.
Add sauce to pasta, and serve. Enjoy!!!
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