Chicken in Mango Cream Sauce

Print Recipe
No ratings yet

Chicken in Mango Cream Sauce

Prep Time30 mins
Cook Time15 mins
Course: Main Course
Diet: Low Calorie
Keyword: comfort foods, pasta, precooked
Main Protein: Chicken
Cooking Method: Skillet
Servings: 6
Calories: 234kcal


  • 3 chicken breasts boneless, skinless, cooked and cubed
  • 1/2 purple onion sliced thinly
  • 1/2 green bell pepper sliced (red pepper can be used instead)
  • 2 tsp. garlic minced
  • 1 1/2 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
  • 1 large (gallon) freezer bag or reusable silicone bag

For serving:

  • spaghetti or other long noodle pasta
  • optional: Parmesan or asiago


Assembly Instructions:

  • Place the cooked, cubed chicken, along with the 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.

Cooking Instructions:

  • 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.


Pro tip: If you're making many freezer meals at once, put the chicken breasts needed for the recipes that call for cooked chicken in a single layer on a baking sheet. Bake for 50 minutes at 350° before cubing. Alternately, you can cook the chicken in the Instant Pot before cubing.


Calories: 234kcal | Carbohydrates: 14g | Protein: 28g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 250mg | Potassium: 647mg | Fiber: 1g | Sugar: 8g | Vitamin A: 815IU | Vitamin C: 21mg | Calcium: 134mg | Iron: 1mg