Penne with Sauted Chicken, Apples & Cranberries

By á-2421

Ingredients

• 1 T butter, divided
• 1 lb boneless skinless chicken, cut into strips
• 4 green onions, sliced
• 2 tart cooking apples, thinly sliced
• pinch nutmeg
• salt and pepper
• 2 T cider vinegar
• 1 ½ cups whipping cream
• ½ cup dried cranberries
• 12 oz (375 g) penne or other short pasta
• 1 cup shredded sharp cheddar cheese
• chopped fresh chives

Preparation

Step 1

In a large skillet, melt half of the butter over medium-high heat, brown chicken strips, transfer to bowl. Add remaining butter to skillet. Add green onions, apples, nutmeg, ¾ tsp salt and ¼ tsp pepper, cook stirring for about 3 minutes or until softened. Add vinegar, scraping any bits stuck to pan. Stir in cream and cranberries, bring to a boil. Reduce heat and boil gently, stirring often for about 3 minutes or until slightly thickened. Meanwhile, in a large pot of boiling salted water, cook pasta for about 10 until tender but firm. Drain and return to pot. Add chicken and any juices to sauce, simmer for about 3 minutes or until chicken is no longer pink in the middle. Pour over cooked pasta and sprinkle with cheese, toss to coat. Season with salt and pepper. Serve sprinkled with chives.