Chicken and Cranberries
12 ounces Bow Tie pasta, uncooked
3/4 cup dried cranberries
1/3 cup cranberry liqueur
1/3 cup port wine
2 tablespoons butter or margarine
1/2 cup sliced shallots
1/2 cup chopped sweet onion
1/4 cup all-purpose flour
1 teaspoon paprika
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 pounds boneless, skinless chicken breast, cut into 1 1/2-inch pieces
1 1/4 cups canned low-sodium chicken broth
Chopped fresh thyme or parsley (optional)
1. Combine cranberries and liqueur in a small microwave-safe bowl. Cook in microwave oven at high power 50 seconds or until hot. Let stand while preparing pasta and chicken.
2. Cook pasta according to package directions. Meanwhile, melt butter in a large, deep, nonstick skillet. Add shallots; cook over medium heat 5 minutes, stirring occasionally. Combine flour, paprika, thyme, salt and pepper in a plastic or paper bag. Add chicken; shake to coat. Add chicken and any remaining flour mixture to skillet; cook 5 minutes, or until chicken is no longer pink, stirring occasionally. Add broth to skillet; bring to a simmer, stirring occasionally. Simmer uncovered 5 to 6 minutes or until sauce thickens slightly and chicken is cooked through.
3. Drain cranberries; stir into sauce. Drain pasta; return to pot. Add chicken mixture, tossing well. Sprinkle with thyme, if desired.