Penne with Sautéed Chicken, Apples and Cranberries

http://api.foodnetwork.ca/images/dmm/P/E/Penne_with_Saut_ed_Chicken__Apples_and_Cranberries_006.jpg

Rate this Recipe

3.62 8 Users

Rate It

Total Votes:8

Penne with Sautéed Chicken, Apples and Cranberries

Additional information on this Recipe from Food Network Canada

Tools:
Sign in to save recipes
Print
Share:

Recipe summary

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.

Preparation time:
Cooking time:
Yield: 4

Ingredients

1 tablespoon (15 mL) butter, divided
1 pound (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 tablespoons (30 mL) cider vinegar
1-1/2 cup (375 mL) 35% whipping cream
1/2 cup (125 mL) dried cranberries
12 ounces (375 g) penne or other short pasta
1 cup (250 mL) shredded old cheddar cheese
Chopped fresh chives

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.