Chicken & Cranberry Pasta

Chicken & Cranberry Pasta

Add some cranberries to the mix with this delicious creamy Chicken and Cranberry Pasta. Make extra and serve up for a hot lunch later in the week.

You’ll Need

  • 1 Tbsp butter
  • 1 Tbsp oil
  • Salt and pepper
  • 3 boneless, skinless chicken breasts, cut into strips
  • 12 oz (375g) fusilli pasta
  • ½ cup freshly grated Parmesan cheese
  • ½ Tbsp butter
  • 1 tsp cooking oil
  • ¼ cup chopped sweet onion
  • 1 ¼ cup heavy cream
  • ½ cup dried cranberries
  • ¼ cup low-sodium chicken stock
  • Salt and pepper, to taste
  • 4 cups fresh spinach, chopped
  • ¼ cup walnuts, chopped and toasted (optional)

Prep and Cook

  • 1
    Heat butter and oil at medium heat in large skillet.
  • 2
    Sprinkle chicken strips with salt and pepper and sauté until cooked through.
  • 3
    Remove from skillet, cover, and set aside. Meanwhile, cook pasta until tender but firm in a large pot of boiling salted water, for about 4 minutes.
  • 4
    Drain, reserving 1/2 cup of the cooking liquid.
  • 5
    Return pasta to the pot; sprinkle with cheese and reserved pasta water, tossing gently to mix.
  • 6
    Add 1/2 Tbsp butter and 1 tsp cooking oil to the skillet. When butter is melted, saute onion until browned, scraping any bits of chicken stuck to the pan.
  • 7
    Pour in cream and cranberries and bring to a boil.
  • 8
    Reduce heat and simmer, stirring until slightly thickened.
  • 9
    Add stock and chicken to the sauce and simmer for a few minutes until chicken is heated through.
  • 10
    Season with salt and pepper.
  • 11
    Add spinach and sauce to the pasta, tossing to coat.
  • 12
    Serve pasta sprinkled with toasted walnuts and cranberries.
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