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Creamy Penne with Apples, Cranberries and Cheddar
199 people added this to their Recipe Box
Servings: 6
Ingredients:
Creamy Penne with Apples, Cranberries and Cheddar
| Nutritional Info | |
| Per serving | - |
| Energy | 442 Calories |
| Protein | 31 g |
| Carbohydrates | 54 g |
| Fat | 11 g |
| Fibre | 4 g |
| Sodium | 632 mg |
| Nutrient % DV | - |
| Calcium | 15% / 162 mg |
| Folate | 57% / 126 mcg |
| Niacin | 73% / 17 mg |
| Thiamine | 30% / 0.4 mg |
| Vitamin B6 | 24% / 0.4 mg |
Suggested Recipes
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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 Canadian old cheddar cheese
Preparation:
Prep time: 15 min • Cook time: 20 min
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 minutes 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 minutes or until slightly thickened.
Meanwhile, in a large pot of boiling, salted water, cook pasta for about 10 minutes or until tender but firm. Drain and return to pot.
Add chicken and any accumulated juices to sauce; simmer for about 3 minutes 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.
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 minutes 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 minutes or until slightly thickened.
Meanwhile, in a large pot of boiling, salted water, cook pasta for about 10 minutes or until tender but firm. Drain and return to pot.
Add chicken and any accumulated juices to sauce; simmer for about 3 minutes 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.
Additional Information
- Tip: Leftover turkey can be used instead of the chicken.
Source
Dairy Farmers of Canada
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For more great cheese recipes, visit www.allyouneedischeese.ca |
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