Cheddar Chicken Penne
This is the Cheddar Chicken Penne recipe.
- Prep: 15 min
- Cooking: 20 min
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
- ground nutmeg
- Salt
- 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
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Preparation
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.
Tips
Left-over turkey can be used instead of the chicken
Nutritional information
Per serving| Energy: | 442 Calories |
| Protein: | 31 g |
| Carbohydrate: | 54 g |
| Fat: | 11 g |
| Fibre: | 4 g |
| Sodium: | 632 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 15 % / 162 mg |
| Niacin: | 73 % |
| Folate: | 57 % |
| Thiamin: | 30 % |
| Vitamin B6: | 24 % |
