Prep. Time 15 mins
Cooking Time 20 mins
What You Need
1 tbsp (14.2 g) butter, divided
1 lb (500 g) boneless skinless chicken, cut into strips
4 green onions, sliced
2 tart cooking apples, thinly sliced
Pinch ground nutmeg
2 tbsp (30 ml) cider vinegar
1 1/2 cups (336 g) 35% whipping Cream
1/2 cup (125 ml) dried cranberries
12 oz (336 g) penne or other short pasta
1 cup (250 ml) shredded old Cheddar cheese
Chopped fresh chives
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.
Left-over turkey can be used instead of the chicken