Cooking Instructions

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.

Servings: 6
Preparation Time: 15 Minutes
Cooking Time: 20 Minutes

Ingredients

• 1 tbsp (15 mL)  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    

• Salt and pepper

• 2 tbsp (30 mL) cider vinegar      

• 1-1/2 cups (375 mL) 35% whipping cream    

• 1/2 cup (125 mL) dried cranberries     

• 12 oz (375 g) penne or other short pasta    

• 1 cup (250 mL) shredded old Cheddar cheese   

• Chopped fresh chives