Cranberry Orange Chicken with 'Tis The Season Blend Pasta

Printable Recipe
Serving Size:  4-6


1 lb. Pappardelle’s ‘Tis The Season Blend Pasta
4 boneless skinless chicken breasts, halved
1/3 cup all purpose flour
1 tsp. salt
1/8 tsp. black pepper
1 tbsp. butter
1 tbsp. extra-virgin olive oil
3/4 cup orange juice
1/4 cup Gand Marnier
1/2 cup dried cranberries, chopped
1/4 cup green onion, thinly sliced


  1. Place the chicken breast halves between sheets of plastic wrap and pound to an even thickness. If the chicken breast halves are quite large, slice them horizontally to make two thin chicken cutlets, then pound them lightly until they are fairly even in thickness.
  2. Combine flour, salt, and pepper in a large food storage bag. Add chicken pieces and coat well with the seasoned flour.
  3. In a large skillet or saute pan over medium heat, melt the butter with the olive oil. Add the chicken breasts and cook until lightly browned on both sides.
  4. In a bowl, combine orange juice, liqueur, and the dried cranberries, pour over browned chicken. Cover and simmer over low heat for about 15 to 20 minutes, until the chicken is tender and thoroughly cooked. Add the sliced green onions, stir and heat through.
  5. Bring a pot salted water to a boil. Cook pasta until al dente, about 8-10 mins. Drain pasta.
  6. Serve chicken with pasta and top with cranberry orange sauce. Enjoy!