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Recipe Detail Page
Fettuccine Florentine with Chicken and Glazed Cranberries
Holiday 2009
Pure comfort food on a wintery day, this saucy pasta is also interesting enough for company fare. The buttery caramelized cranberries add a hit of sweet-tartness. Warm a baguette to accompany the dish.
Makes 4 to 6 servings
8 to 10 oz (250 to 300 g) dry fettuccine
2 large skinless, boneless chicken breasts
4 oz (125 g) button mushrooms
2 cups (500 mL) fresh cranberries
½ cup (125 mL) granulated sugar
3 tbsp (45 mL) butter, divided
1 tbsp (15 mL) olive oil
½ cup (125 mL) diced sweet onion such as Spanish
2 tsp (10 mL) finely chopped fresh thyme
¼ tsp (1 mL) freshly ground black pepper
2 tbsp (25 mL) all-purpose flour
1½ cups (375 mL) chicken broth or stock
4 cups (1 L) lightly packed baby spinach
¼ cup (50 mL) toasted pine nuts
1. Break fettuccine in half. Cook fettuccine until al dente in a large pot of boiling salted water according to package directions, usually about 8 minutes. Drain; rinse under cold running water until cool. Drain again: set aside.
2. Slice chicken into small stir-fry-size pieces. Slice mushrooms. Set both aside.
3. Toss cranberries with sugar. Heat 2 tbsp (25 mL) of butter in a large frying pan over medium heat until bubbling. Add cranberries, including all sugar. Cook, shaking the pan often for 10 to 12 minutes or until most of liquid is gone and cranberries seem glazed. (Stirring breaks up berries.) Turn onto a plate coated with nonstick spray; separate with a fork. Cool.
4. Heat remaining 1 tbsp (15 mL) butter and oil in a large frying pan over medium heat until hot. Add chicken; increase heat to medium-high. Sauté, stirring occasionally, for 5 to 6 minutes or until lightly browned. Push to edges of pan. Add onion; sauté 2 minutes. Add mushrooms, thyme and black pepper; sauté 2 minutes or until wilted.
5. Stir flour into broth. Pour into frying pan; bring to a boil. Bubble for 2 to 3 minutes or until lightly thickened. Taste sauce; add salt if needed. Add spinach and drained fettuccine. Heat, lifting contents frequently to combine, for 3 to 5 minutes or until hot.
6. Serve in warmed serving dishes or plates. Sprinkle with cranberries and pine nuts. Passa pepper mill.
Makes 4 to 6 servings
