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Chicken Cranberry Rigatoni

Contributed By: Marcia | See all of Marcia's recipes
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Total Time:  35 Minutes
  8 servings
3/4 cup olive oil
2 Tbs chopped garlic
2 lb skinless chicken tenders
8 oz. dried cranberries
1 1/2 cup brandy
2 cup heavy cream
1 can (13+ oz.) chicken broth
8-12 oz. frozen chopped spinach, thawed
2 lb cooked rigatoni
1/4 cup cranberry juice
salt & pepper to taste
In a large flameproof skillet, heat the olive oil. Saute the garlic for 30 seconds. Add the chicken and the dried cranberries. Saute for 2-3 minutes. Deglaze the pan with the brandy. Simmer until the mixture is reduced by half.

Add the heavy cream and chicken stock. Cook until sauce ereaces desired consistency, about 3-4 minutes. Add the spinach, cooked pasta and cranberry juice. Season to taste with salt and pepper. Serves 6-8.

Date Added: 04/19/2010
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