Chicken in Mango Cream Sauce Over Pasta
This is one of my favourites. I’ve been making Chicken in Mango Cream Sauce over Pasta for years. Now that I mainly only make freezer meals, I was missing its flavours, so I adapted the recipe into a freezer meal. 
I wasn’t sure if it would be as good once frozen and heated, but it’s amazing! It’s one of those recipes where the kids squeal when they find out we’re having it.
I am going to put myself out there and admit something. On the very rare occasions that there are leftovers of this, I hide them. I’m not proud of it, but it’s true. I hide them in a container in the far back of the fridge.
It tastes so good the next day heated up with some chili flakes and asiago cheese on top. Yum!
The fact that I have to hide in the bathroom to eat it so that I don’t have to share only slightly detracts from the experience!
Chicken in Mango Cream Sauce Recipe:
- 3 boneless, skinless chicken breasts, cooked and cubed
- 1/2 purple onion, sliced thinly
- 1/2 green pepper, sliced
- 2 tsp. garlic, minced
- 1 heaping Tbsp. Madras curry paste
- 2 Tbsp. flour
- 1/2 cup chicken broth
- 1/2 cup mango tangerine juice
- 1 cup evaporated milk
- 1 Tbsp. mango chutney
- 1 tsp. red chilies
For serving:
- spaghetti or other long noodle pasta
- red pepper flakes (optional)
- Parmesan cheese, grated (optional)
To cook the chicken, I like to use the oven. I make many freezer meals at once, so this is the most efficient way. Put the chicken breasts in a single layer on a baking sheet. Bake for 50 minutes at 350° before cubing.
Place the cooked, cubed chicken, onions, garlic, peppers, flour, and curry paste into a large, resealable freezer bag. Give it a good shake to coat the chicken and veggies with flour and curry paste. 
Add the chicken broth, juice, evaporated milk, chutney, and red chili flakes. Squish together to combine. Remove the excess air from the bag, seal, and freeze.
To cook, take the bag out of the freezer to thaw. Reheat the sauce in a large skillet or in the microwave. Serve over long noodles such as spaghetti. 
If desired, top your chicken in mango cream sauce pasta with more chili flakes and grated Parmesan or asiago cheese.
You can find similar make-ahead recipes ready in a splash in our Dinner in 20 Freezer Meal Plan. It includes everything you need: shopping lists, prep lists, recipes, and printable labels. 
Other freezer meals you may enjoy:
Spinach and Chicken Penne Alfredo Casserole 
Beefy Rice Crock Pot Casserole 
- 3 chicken breasts boneless, skinless, cooked and cubed
- 1/2 purple onion sliced thinly
- 1/2 green pepper sliced
- 2 tsp. garlic minced
- 1 heaping Tbsp. Madras curry paste
- 2 Tbsp. flour
- 1/2 cup chicken broth
- 1/2 cup mango tangerine juice
- 1 cup evaporated milk
- 1 Tbsp. mango chutney
- 1 tsp. red chilies
- spaghetti or other long noodle pasta
-
Put the chicken breasts in a single layer on a baking sheet. Bake for 50 minutes at 350° before cubing.
-
Place the cooked, cubed chicken, onions, garlic, peppers, flour, and curry paste into a large, resealable freezer bag. Give it a good shake to coat the chicken and veggies with flour and curry paste.
-
Add the chicken broth, juice, evaporated milk, chutney, and red chili flakes. Squish together to combine. Remove the excess air from the bag, seal, and freeze.
-
To cook, take the bag out of the freezer to thaw. Reheat the sauce in a large skillet or in the microwave. Serve over long noodles such as spaghetti.
If desired, top with more chili flakes and grated Parmesan or asiago cheese.
