Bowties with Chicken & Cranberries
CATEGORIES
INGREDIENTS
  • 3/4 c. sweetened, dried cranberries
  • 1/3 c. port wine or cranberry cocktail juice
  • 1/2 c. shallots, sliced
  • 2 T. butter
  • 1/4 c. all-purpose flour
  • 1 t. paprika
  • 1 t. dried thyme
  • 1/2 t. salt
  • 1/2 t. pepper
  • 1-1/2 lbs. boneless, skinless chicken breasts, cut into 1-1/2 inch pieces
  • 10-1/2 oz. can chicken broth
  • 12-oz. pkg. bowtie pasta, cooked
DIRECTIONS
  1. Combine cranberries and juice in a microwave-safe bowl; microwave on high setting for one minute.
  2. Set aside.
  3. In a large skillet over medium heat, sauté shallot in butter for 5 minutes.
  4. Mix flour, paprika, thyme, salt and pepper in a plastic zipping bag; add chicken and shake to coat.
  5. Add chicken and any remaining flour mixture to skillet; cook for 5 minutes.
  6. Add broth; simmer for 5 to 6 minutes, stirring occasionally.
  7. Drain cranberries; stir into skillet and heat through.
  8. Combine bowties and chicken mixture; toss well. Serves 6.