Helthy Low-Fat Creamy Chicken Cranberry Apple Pasta

Ingredients

• cooking spray
• 1 lb boneless skinless chicken, cut into pieces
• 4 green onions, sliced
• 2 tart cooking apples, thinly sliced
• 1 pinch ground nutmeg
• 3/4 teaspoon salt
• 1/4 teaspoon ground pepper
• 2 tablespoons cider vinegar
• 1 1/2 cups evaporated milk
• 1/2 cup dried cranberries
• 12 ounces whole wheat penne
• chopped fresh chives, to top with
• grated sharp cheddar cheese, to top with

Directions

1. 1

   In a large skillet sprayed with cooking spray, brown the chicken strips in batches and then transfer into a bowl.

2. 2

   Spray skillet again, and add green onions, apples, nutmeg, salt, and pepper; cook, stirring for about 3 minutes to soften.

3. 3

   Add vinegar, scraping any bits stuck to pan.

4. 4

   Stir in evaporated milk and cranberries, bringing to a boil.

5. 5

   Reduce heat and boil gently, stirring often, for about 3 minutes or until slightly thickened.

6. 6

   Meanwhile, in a large pot of boiling salted water, cook whole wheat pasta for about 10 minutes or until at your desired tenderness. Drain and return to the pot.

7. 7

   Add chicken and any accumulated juices to the sauce; simmer for about three minutes or until chicken is no longer pink inside.

8. 8

   Pour over pasta and toss to coat. Season with additional salt and pepper.

9. 9

   Serve sprinkled with chives and with cheddar cheese in side dish to top with, along with a side salad and bread. Dont let it sit to long in pot before serving -- the pasta will absorb the sauce.