Poultry and Pasta With Pears, Cranberries, and Walnuts

"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."
 
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Ready In:
35mins
Ingredients:
13
Serves:
6
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ingredients

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directions

  • While pasta is cooking according to directions (even spaghetti works well in this recipe) heat oil, onions, and poultry in a skillet till brown.
  • Measure or prepare the other ingredients then add all (but the pasta) to the onions and poultry.
  • Cook over medium-high heat until all ingredients are hot.
  • Drain and serve pasta with a serving of the hot mix on top.

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Reviews

  1. This was good. We thought it was better with a little olive oil on top for finishing.
     
  2. very easy to make and delicious. Thanks!
     
  3. This is an easily-prepared and innovative recipe. I used it with spaghetti, which wasn't ideal--next time I will probably use something that would better trap the sauce. I also probably cooked it too long--I wasn't sure how much liquid there should be, so I cooked some of it off, which made the pears and onions a little mushy.
     
  4. excellent, and easy to make.
     
  5. What a flavorful and attractive entree this is. I chose penne and chicken breast and added steamed broccoli to turn this into a complete meal. I thought perhaps it might be a little bland and that I would have to add some seasonings but it was wonderful as written. Great recipe, Alicia.
     
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RECIPE SUBMITTED BY

<p>Married, mother of 2 plus, retired Air Force, full-time instructor/designer of classroom and on-computer educational courses and part-time English teacher. Used to love cooking and crafts (life member Girl Scout) but lost the passion; trying to rekindle old flames.</p>
 
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