Filed Under: Under 20 Mins

Cheddar Chicken Penne

All You Need is Cheese Sharp cheddar is just one of the notes in this symphony of flavour.

April 8th, 2012

Prep Time
15 minutes
Cook Time
20 minutes
  • 1 tablespoon (15 ml) butter, divided
  • 1 pound (500 g) boneless skinless chicken, cut into strips
  • 4 green onions, sliced
  • 2 tart cooking apples, thinly sliced
  • pinches ground nutmeg
  • salt and pepper
  • 2 tablespoons (30 ml) cider vinegar
  • 1-1/2 Cups (375 ml) 35% whipping cream 1/2 cup (125 ml) dried cranberries
  • 12 ounces (375 g) penne or other short pasta
  • 1 Cup (250 ml) shredded old cheddar cheese chopped fresh chives
  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.

Cheddar Chicken Penne

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