1 lb. farfalle, cooked in salted water to al dente
1 green bell pepper, julienned
1 red bell pepper, julienned
1/2 red onion, diced
1 jalapeno, minced
3 tablespoons fresh ginger, minced
3 cups cooked seasoned chicken, shredded
Olive oil
1 generous cup fresh baby spinach
1/2 cup sliced green onions
2 mangoes, diced
3 tablespoons brown sugar
2 tablespoons red wine vinegar
1 cup grated mozzarella
8 oz. Camembert, frozen and grated
pasta water, as needed
1 sprig cilantro, chopped
1 sprig mint, chopped
salt and pepper; to taste
Add a small amount of olive oil to a heavy bottomed pot and cook onions and peppers until softened. Add the remaining ingredients except pasta water over medium heat and gently toss until combined. Add just enough pasta water to create a light sauce.
maggiesonebuttkitchen 