Chicken & Fettucine in Orange-Cranberry Sauce

Chicken & Fettucine in Orange-Cranberry Sauce
Serves 4

You could substitute almost any dried fruit for the cranberries.
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6 oz dried fettucine (wide spaghetti)
1/2 lb boneless chicken breast or tenders cut Stir-fry size
1/4 tsp salt
1 & I/2 cups or 1 9 oz package frozen whole green beans
1 cup orange juice
1 Tbsp corn starch
I Tbsp orange marmalade
1/4 cup dried cranberries
1/4 cup chopped walnuts


Cook and drain fettuccine as directed on package.

While fettuccine is cooking, heat a 12-inch nonstick skillet over medium heat (add a little oil). Saute chicken and salt for 2 to 3 minutes, stirring occasionally, until chicken is brown.

Stir in frozen green beans. Cover and cook over medium heat 3 to 4 minutes, stirring occasionally, until beans are crisp-tender.

Mix orange juice and cornstarch until smooth. Stir orange juice mixture, marmalade and cranberries into chicken mixture. Heat to boiling, stirring constantly; reduce heat to medium. Cover and cook 2 to 3 minutes, stirring occasionally, until beans are tender and chicken is no longer pink in center.

Add fettuccine to chicken mixture; toss. Sprinkle each serving with walnuts