Tangy and sweet apples and cranberries add punch to this chicken and pasta dish. All you need is a crisp green salad on the side.
1 tbsp (15 mL) (divided) Butter
1 lb (500 g), chicken breast cut into strips Chicken
4 sliced Onions (Green)
2 thinly sliced Apples
Pinch ground Nutmeg
2 tbsp (30 mL) Cider Vinegar
1½ cups (375 mL) Whipping Cream
½ cup (125 mL) dried Cranberries
12 oz (375 g) Penne or other Short Pasta
1 cup (250 mL) shredded old cheddar Chives
In a large skillet, melt half of the butter over medium-high heat; brown chicken strips, in batches; transfer to a bowl.
Add remaining butter to skillet. Add green onions, apples, nutmeg, ¾ tsp (4 mL) salt and ¼ tsp (1 mL) pepper; cook, stirring, for about 3 min or until softened. Add vinegar, scraping any bits stuck to pan. Stir in Cream and cranberries; bring to boil. Reduce heat and boil gently, stirring often, for about 3 min or until slightly thickened. Meanwhile, in a large pot of boiling, salted water, cook pasta for about 10 min or until tender but firm. Drain and return to pot.
Add chicken and any accumulated juices to sauce; simmer for about 3 min or until chicken is no longer pink inside. Pour over cooked pasta and sprinkle with cheese; toss to coat. Season with salt and pepper. Serve sprinkled with chives.
|SERVING SIZE: 6|