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Chiken & Mango on a bed of tagiatelli

by Norrie
(Scotland)

Cut chicken breasts (2) into small cubes and cook in olive oil and a knob of butter for six minutes. Remove and strain, retaining the juices.

Cut up a ripe mango into small pieces and cook in the chiken juices and mash into a pulp. Return the chicken to the pan containing the mango and cook for a futher 10 minutes on a mediam heat...cover and simmer.

Cook enough tagiatelli - enough for two people - in a pan with a little (teaspoonful) of olive oil - this prevents the pasta sticking together. Cook only until al dante!

When chicken and mango is ready, remove from the heat and pour in some single cream. Stir.
Strain the pasta and serve in a bowl and then place chicken on top.

Serve with a glass of Cote du Rhone.

Thank you for your recipe


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