Mango Chicken, Pasta, Raw Peppers

Directions for: Mango Chicken, Pasta, Raw Peppers

Ingredients

Mango Chicken, Pasta, Raw Pepp

Water

1 tsp canola oil

3 boneless, skinless chicken breasts (1 pound)

2 tsp prepared garlic

1 Tbsp Madras curry paste

2 Tbsp flour

cup chicken broth

cup mango/tangerine juice

1 cup milk

1 Tbsp peach or apricot jam

1 tsp crushed chilies (optional)

350 g spaghetti

Peppers With Dressing

1 red pepper

1 yellow pepper

1 orange pepper

Ranch dressing

Mango Chicken, Pasta, Raw Pepp

1. Fill a large pot with water. Cover and bring to a boil.

2. Heat oil in large nonstick frying pan or wok at medium-high.

3. Cut chicken into small bite size pieces and add to pan. Stir until meat is no longer pink.

4. Add garlic, curry paste and flour to pan. Stir to coat chicken.

5. Gradually add chicken broth, mango juice and milk, stirring as you add.

6. Add peach jam and crushed chilies. Stir and let simmer.

7. Add pasta to boiling water and set timer for 8 minutes.

Peppers With Dressing

1. Wash and sliver peppers. Toss so the colors alternate.

2. Serve with dressing.

See more: Lunch, Dinner, Poultry, Pasta, Quick and Easy, Eggs/Dairy, Main, Chicken, Pepper