Thursday, September 27, 2012
Be sure to check out all of our other yummy apple recipes and look out for a couple more still coming...
Recipe adapted from my favorite new cookbook Savoring the Seasons With Our Best Bites
Posted by Lara
1-lb. boneless skinless chicken breast
salt and pepper
1 Tbs. oil
1 box (14.5-oz) bow tie pasta
2 medium pears, peeled and chopped into 1/4-inch slices
2 medium tart apples, peeled and chopped into 1/4-inch slices
3 Tbs. butter
3/4 tsp. salt
1/4 tsp. black pepper
2/3 cup cream
1-1/2 tsp. cornstarch
1/2 cup dried cranberries
2/3 cup Gorgonzola cheese
1 Tbs. dried parsley
1/3 cup Parmesan cheese
1/2 cup chopped pecans, toasted
Sprinkle the chicken with salt and pepper, then in a heavy duty skillet over high heat, cook the chicken in the oil for 1-2 minutes on each side or until golden brown, but not cooked through. Remove from heat, reserving oil/juices.
While pasta is cooking, cut up the chicken and place back in the skillet and cook on low for 8-10 minutes, or until chicken is tender and cooked through. Remove chicken from skillet and set aside.
Add chicken broth, salt, and pepper to pan and bring to a simmer. Whisk cream and cornstarch together and add to pan. Return to simmer and cook 1-2 minutes, until slightly thickened. Add dried cranberries and simmer about 30 seconds.
Toss to coat.
Immediately before serving, add pecans and top with additional cheese if desired.
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