Poultry and Pasta With Pears, Cranberries, and Walnuts |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Versatile recipe modified from the October Baltimore Sun newspaper. Unusual, change from the tomatoe-based spaghetti sauces. Entirely worth buying the bottle of sherry. Great with leftover turkey. Ingredients:
1 lb dry pasta |
2 tablespoons olive oil |
1 lb poultry, cut to bite size |
1 small onion, cut into slivers |
3 pears, cored,cut to bite size (peeled-optional) |
1/2 cup walnuts |
1/2 cup dried craisins (dried sweet cranberries) or 1/2 cup raisins |
1/2 cup sherry wine |
2 teaspoons fresh sage or 1 teaspoon dried sage |
1 cup chicken broth |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 cup chopped parsley |
Directions:
1. While pasta is cooking according to directions (even spaghetti works well in this recipe) heat oil, onions, and poultry in a skillet till brown.
2. Measure or prepare the other ingredients then add all (but the pasta) to the onions and poultry.
3. Cook over medium-high heat until all ingredients are hot.
4. Drain and serve pasta with a serving of the hot mix on top.
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