Chicken And Egg Salad

Tangy and sweet apples and cranberries add punch to this chicken and pasta dish. All you need is a crisp green salad on the side.

Tips:
Left-over turkey can be used instead of the chicken.
Directions for: Penne with Sauted Chicken, Apples and Cranberries

Ingredients

1 Tbsp (15 mL) butter, divided

1 lb(s) (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 cup (375 mL) 35% whipping cream

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

Directions

1. In a large skillet, melt half of the butter over medium-high heat; brown chicken strips, in batches; transfer to a bowl.

2. 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.

3. 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.

4. 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.

See more: Italian, Dinner, Main, North American, Dairy Farmers of Canada, Pasta, Eggs/Dairy, Saute, Poultry, Fruit