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.

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) 35% whipping Cream    
1/2 cup125 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.  Yield: 4 to 6 servings.  Preparation time: 15 minutes  Cooking time: 15 to 20 minutes.
Note:  Leftover turkey can easily be substituted for the chicken in this recipe. Simply skip the first step, and 2 cups of chopped leftover cooked turkey for the chicken.

Source:  Dairy Farmers of Canada, www.dairygoodness.ca