Creamy Chicken Penne with Apple, Cheddar & Cranberries

Tangy and sweet apples and cranberries add punch to this chicken and pasta dish. I'd recommend using Granny Smith apples for this one. To change up the cranberries you can substitute them with dried cherries. If you want to save a ton of calories you'll want to use 1/2 and 1/2 cream instead of the 35% whipping cream. One last thing - we made small cubes with the cheese (rather than shredding it) so you get the occasional nice cheesy bite.

Cheddar Chicken Penne

Recipe Courtesy of All You Need is Cheese:

http://www.allyouneedischeese.ca

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) cream or 1/2 and 1/2
1/2 cup (125 mL) dried cranberries
12 oz (375 g) penne or other short pasta
1 cup (250 mL) cubed old Cheddar cheese
Chopped fresh chives

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.