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Penne with Sautéed Chicken, Apples and Cranberries

Penne with Sautéed Chicken, Apples and Cranberries
Yields
4 servings

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.

Tips:
Left-over turkey can be used instead of the chicken.

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ingredients

1
Tbsp (15 mL) butter, divided
1
lb(s) (500 g) boneless skinless chicken, cut into strips
4
green onions, sliced
2
tart cooking apples, thinly sliced
pinch ground nutmeg
salt and pepper
2
Tbsp (30 mL) cider vinegar
1-½
cup (375 mL) 35% whipping cream
½
cup (125 mL) dried cranberries
12
oz (375 g) penne or other short pasta
1
cup (250 mL) shredded old cheddar cheese
Chopped fresh chives
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directions

Step 1

In a large skillet, melt half of the butter over medium-high heat; brown chicken strips, in batches; transfer to a bowl.

Step 2

Add remaining butter to skillet. Add green onions, apples, nutmeg, 3/4 tsp (4 mL) salt and 1/4 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.

Step 3

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.

Step 4

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.

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