Creamy Cranberry Chicken Pasta
Dried Cranberries can be picked up from the dried fruit section of the supermarket – they are delicious not only in pasta but salads too – or even for the kids to take for school lunches.
Heat fry pan to high and add olive oil, when oil is hot add onion and garlic. Move around fry pan with wooden spoon until soft and lightly brown.
Add cranberry sauce, heat will melt sauce and then add cream. Allow cream mix to rapidly simmer for about 10 minutes, stirring every minute.
While cream is simmering cook your pasta. Boil water salted with 2 teaspoons salt & 1 teaspoon olive oil. Add pasta and allow to cook for around 10 minutes.
Add chicken to cooked pasta in large saucepan, mix with wooden spoon.
Then add cranberry cream mix and toss through until pasta well coated with cream.
Serve in bowls with shaved parmesan cheese and season with salt and pepper.
Recipe Hints and Tips:
- Creamy Cranberry Chicken Pasta is not suitable for freezing. This recipe is great for a large group and be doubled for even tripled with the same delicious results.
- Keep refrigerated for up to 3 days. Reheats well in microwave or low stove top if you have leftovers.