Bow Ties with Chicken and Cranberries

12 ounces Bow Tie pasta -- uncooked 
3/4 cup dried cranberries 
1/3 cup cranberry liqueur 
OR 
1/3 cup port wine 
2 tablespoons butter or margarine 
1/2 cup sliced shallots 
OR 
1/2 cup chopped sweet onion 
1/4 cup all-purpose flour 
1 teaspoon paprika 
1 teaspoon dried thyme leaves 
1/2 teaspoon salt 
1/2 teaspoon freshly ground black pepper 
1 1/2 pounds boneless, skinless chicken breast -- cut
into 1 1/2-inch pieces 
1 1/4 cups canned low-sodium chicken broth 
Chopped fresh thyme or parsley (optional) 

Combine cranberries and liqueur in a small
microwave-safe bowl. Cook in 
microwave oven at high power 50 seconds or until hot.
Let stand while 
preparing pasta and chicken. 

Cook pasta according to package directions. Meanwhile,
melt butter in a 
large, deep, nonstick skillet. Add shallots; cook over
medium heat 5 
minutes, stirring occasionally. Combine flour,
paprika, thyme, salt and 
pepper in a plastic or paper bag. Add chicken; shake
to coat. Add chicken 
and any remaining flour mixture to skillet; cook 5
minutes, or until 
chicken is no longer pink, stirring occasionally. Add
broth to skillet; 
bring to a simmer, stirring occasionally. Simmer
uncovered 5 to 6 minutes 
or until sauce thickens slightly and chicken is cooked
through. 

Drain cranberries; stir into sauce. Drain pasta;
return to pot. Add 
chicken mixture, tossing well. Sprinkle with thyme, if
desired. 



 
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