Rigatoni con Pollo, Apetito's

By arthurlemay

Ingredients

• 1/2 cup olive oil
• 2 tablespoons garlic, minced
• 3 boneless, skinless chicken breasts, julienned
• 65 cranberries, sun dried (craisins)
• 1 1/2 cups brandy
• 2 cups heavy cream
• 1 cup chicken stock
• 12 ounces spinach, washed and chopped
• 2 pounds rigatoni
• 1/4 cup cranberry juice
• salt and pepper to taste

Preparation

Step 1

In a large pot of boiling water, cook the rigatoni according to package instructions.

meanwhile, in a large, heavy skillet, over medium heat, heat the olive oil. Add the garlic and saute for 1 minute. Add the chicken and craisins and saute for 3-4 minutes. Deglaze the pan with the brandy (watch out for accidental flare-ups). Simmer until the liquid is reduced by half.

Add the heavy cream and the chicken stock. Cook until the sauce reaches the desired consistency, about 5 minutes. Add the spinach, cooked pasta and cranberry juice. Season to taste with the salt and pepper.

Serve immediately.