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.
ingredients
directions
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, 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.
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.