Healthy Low-Fat Creamy Chicken Cranberry Apple Pasta

By I Can't Believe It's Healthy on January 05, 2009

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    1. cooking spray
    2. 1 lb boneless skinless chicken, cut into pieces
    3. 4 green onions, sliced
    4. 2 tart cooking apples, thinly sliced
    5. 1 pinch ground nutmeg
    6. 3/4 teaspoon salt
    7. 1/4 teaspoon ground pepper
    8. 2 tablespoons cider vinegar
    9. 1 1/2 cups evaporated milk
    10. 1/2 cup dried cranberries
    11. 12 ounces whole wheat penne
    12. chopped fresh chives, to top with
    13. grated sharp cheddar cheese, to top with


  1. In a large skillet sprayed with cooking spray, brown the chicken strips in batches and then transfer into a bowl.
  2. Spray skillet again, and add green onions, apples, nutmeg, salt, and pepper; cook, stirring for about 3 minutes to soften.
  3. Add vinegar, scraping any bits stuck to pan.
  4. Stir in evaporated milk and cranberries, bringing to a boil.
  5. Reduce heat and boil gently, stirring often, for about 3 minutes or until slightly thickened.
  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. Add chicken and any accumulated juices to the sauce; simmer for about three minutes or until chicken is no longer pink inside.
  8. Pour over pasta and toss to coat. Season with additional salt and pepper.
  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.