30g butter
8 onions peeled and chopped
1 1/2 tablespoons flour
2 cups chicken stock
425g canned mango slices
450g cooked chicken, sliced into strips
salt and freshly ground pepper to taste
850g red fettuccine noodles
850g green fettuccine noodles
2 tablespoons olive oil
125g chopped walnuts
basil leaves to garnish
Melt butter in pan and saute onions until golden. Add flour and cook for 1 minute. Gradually add chicken stock and bring to a boil. Stir until the sauce thickens slightly. Simmer covered for 20 minutes. Add mango and chicken to saucepan and season to taste, heat through. Place pasta in boiling salted water for 5 to 7 minutes stirring to separate. Drain in a colander, rinse in hot water and drain again. Combine pasta and walnuts with sauce and mix well. Serve on heated pasta bowls garnish with basil and chopped tomato dice.
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