Curried Chicken Penne With Fresh Mango Chutney

• Chutney:
• 2 cups diced peeled ripe mango (about 2 mangoes)
• 1 cup finely chopped onion
• 1/2 cup water
• 2 tablespoons brown sugar
• 1 tablespoon curry powder
• 1 tablespoon fresh lime juice
• 1/2 teaspoon black pepper
• 1/2 teaspoon chopped peeled fresh ginger
• 1/4 teaspoon salt
• Chicken:
• 1 teaspoon olive oil
• 2 garlic cloves, minced
• 1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
• 1 cup light coconut milk
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 1/2 teaspoons red curry paste
• 1 to 2 teaspoons Thai fish sauce
• 2 cups broccoli florets
• 2 cups cauliflower florets
• 4 cups hot cooked penne rigate (about 2 cups uncooked tube-shaped pasta)
• 2 tablespoons chopped green onions (optional)

1. To prepare chutney, combine first 9 ingredients in a medium saucepan; bring to a boil. Reduce heat, and simmer 15 minutes or until most of liquid evaporates and mixture is thick, stirring occasionally.
2. To prepare chicken, heat oil in a large nonstick skillet over medium-high heat. Add garlic and chicken; saute 5 minutes. Combine coconut milk and next 4 ingredients (coconut milk through fish sauce), stirring with a whisk. Add coconut mixture to pan; bring to a simmer. Add broccoli and cauliflower; cover and cook 7 minutes or until vegetables are crisp-tender, stirring occasionally. Stir in chutney and pasta; toss well to combine. Sprinkle with green onions, if desired.

peeled ripe mango, onion, water, brown sugar, curry powder, lime juice, black pepper, fresh ginger, salt, chicken, olive oil, garlic, skinless, light coconut milk, sugar, salt, red curry, fish sauce, broccoli florets, cauliflower florets, hot cooked penne rigate, green onions

Taken from www.myrecipes.com/recipe/curried-chicken-penne-with-fresh-mango-chutney (may not work)