Curried Chicken Penne with Fresh Mango Chutney

INGREDIENTS

Chutney:

2 cups

diced peeled ripe mango (about 2 mangoes)

1 cup

finely chopped onion

1/2 cup

water

2 tbsp

brown sugar

1 tbsp

curry powder

1 tbsp

fresh lime juice

1/2 tsp

black pepper

1/2 tsp

chopped peeled fresh ginger

1/4 tsp

salt

Chicken:

1 tsp

olive oil

garlic cloves, minced

1 lb

skinless, boneless chicken breasts, cut into 1-inch pieces

1 cup

light coconut milk

2 tbsp

sugar

1 tsp

salt

1 1/2 tsp

red curry paste

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 tbsp

chopped green onions (optional)