Curried Chicken Penne with Fresh Mango Chutney

I can not take full credit for this recipe. I made a couple amendments to the Cooking Light, JUNE 2004 recipe. I began to love curry while I was living in Sydney, Australia. As you can imagine, there are many Asian restaurants in the city. I was really drawn towards both the Vietnamese and Thai cuisine for their light, simple and flavorful dishes. Although this dish is traditionally served with white rice, I prefer either brown rice or whole wheat pasta.


Serves 4

Ingredients
Chutney:
2 cups diced peeled ripe mango (about 2 mangoes)**
1 cup finely chopped onion
1/2 cup water
2 tablespoons Splenda brown sugar
1 tablespoon curry powder
1 tablespoon fresh lime juice
1/2 teaspoon black pepper
1/2 teaspoon ground 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 Splenda sugar
1 teaspoon salt
1 1/2 teaspoons red curry paste
2 cups broccoli florets (I use frozen broccoli)
3 cups uncooked whole wheat penne rigate

Preparation:

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. Remove from the pan and put into a bowl.
2. To prepare the chicken heat oil in the same pan that you cooked the chutney in (it adds a nice glaze to the chicken), over medium-high heat. Add garlic and chicken; sauté 5 minutes. In a bowl, combine coconut milk and next 3 ingredients, stirring with a whisk. Add the coconut mixture to the pan; bring to a simmer. Add broccoli; cover and cook 7 minutes or until vegetables are crisp-tender, stirring occasionally. Stir in chutney. Drain the pasta from the pot. Place the pasta and sauce in the pot and toss well to combine (In case you missed my spiel about mixing everything in a pot instead of a pan, I just find it easier to do it this way. Since I am prone to make a mess, this method allows me to thoroughly incorporate the sauce into the pasta)

**you can also use frozen mangoes; I tried 2 cups of frozen mangoes in the recipe last night and it still came out scrumptious!