Kitchener Market


Penne with Sautéed Chicken, Apples, and Cranberries

Courtesy of M&R Orchards – Saturday market vendor



  • 1 tbsp. butter (divided)
  • 1 lb. boneless chicken breast
  • 4 green onions thinly sliced
  • 3 lg. tart cooking apples thinly sliced
  • Pinch ground nutmeg
  • Salt and pepper to taste
  • 2 tbsp. apple cider vinegar
  • 1 ½ cup whipping cream (35%)
  • ½ cup dried cranberries
  • 12 Oz. Penne or other short pasta
  • 1 cup old cheddar cheese, shredded
  • Chopped fresh chives


  • In a large skillet, melt half the butter over medium to high heat and brown chicken strips in batches. Once cooked, transfer to a bowl.
  • Add remaining butter to skillet and add green onions, apples, nutmeg, salt and pepper. Cook and stir for three minutes or until softened. Add vinegar, scraping any bits stuck to the pan. Stir in cream and cranberries and bring to a boil. Reduce heat and cook on medium heat stirring occasionally for 3 minutes or until slightly thickened.
  • Meanwhile, in a large pot of boiling salted water, cook pasta for about 10 minutes or until tender but firm. Drain and return to pot 0 remove from direct heat to ensure that pasta does not burn.
  • Add chicken and any accumulated juices to sauce; simmer for about three minutes or until chicken is no longer pink inside. Pour over cooked pasta and sprinkle with cheese, toss to coat and season with salt and pepper. Serves sprinkled with fresh chives.