Prep Time

30 min

Total Time

30 min

Calories per serving




Ingredients (11)
  • 5 tablespoons extra virgin olive oil, divided
  • 1 pound boneless skinless chicken breasts, cut into strips
  • 1 box (12 oz.) cream of chicken soup
  • 3 cups water
  • 1 teaspoon coarsely ground black pepper
  • 2 teaspoons dried Italian seasoning
  • 1 teaspoon red chili flakes
  • 1 can (15.5 oz.) DOLE® Mango Slices, drained
  • 8 ounces uncooked linguine
  • 1 cup chopped fresh basil
  • 1 cup grated Parmesan cheese, divided
  1. Add 3 tablespoons olive oil to 10-12” skillet over medium high heat. Add sliced chicken and brown about 5 minutes.
  2. Reduce heat to medium. Combine chicken soup and water in a bowl, stirring until blended.  Slowly add soup mixture to skillet.  Add pepper, Italian seasoning, and red chili flakes. Reduce heat to simmer.  Cover and cook for 15 minutes.
  3. Chop 3/4 of the mango slices. Thinly slice the remaining mango and set aside for garnish.
  4. Add linguine to skillet, stirring occasionally. Add chopped mango, cover and cook about 9-10 minutes.
  5. Add basil and Parmesan and stir well.  Reduce heat to simmer for 5 minutes.  Drizzle on the remaining olive oil.  Garnish with mango slices, additional basil and grated Parmesan.

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