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Bow Ties with Chicken, Red Peppers & Artichokes

Source: © EatingWell Magazine
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Active Time:  30 Minutes
Total Time:  30 Minutes
  6 servings
Simple ingredients like chicken, bell pepper and artichokes result in a sophisticated warm pasta salad.
RECIPE INGREDIENTS
12 ounces whole-wheat bow-tie pasta
2 tablespoons pine nuts, toasted (see Tip)
1 tablespoon extra-virgin olive oil, divided
12 ounces boneless, skinless chicken breasts, trimmed and thinly sliced
salt and freshly ground pepper to taste
2 small red bell peppers, thinly sliced
2 shallots, minced
2 cloves garlic, minced
1 cup reduced-sodium chicken broth
1/4 cup balsamic vinegar
2 teaspoons chopped fresh rosemary  or 1 teaspoon dried
OIne 9-ounce package frozen artichoke hearts, thawed, or one 14-ounce can, rinsed

Tip: To toast pine nuts: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
DIRECTIONS
Cook pasta in a large pot of boiling salted water until just tender, 8 to 10 minutes or according to package directions. Drain and rinse under cold water until cooled. Set aside.


Heat 2 teaspoons oil in a wok or large nonstick skillet over medium-high heat. Add chicken and sauté until no longer pink inside, 2 to 4 minutes. Season with salt and pepper and set aside.


Add the remaining 1 teaspoon oil to the pan. Add peppers, shallots and garlic, and sauté until the peppers are tender-crisp, 2 to 3 minutes. Add to the reserved chicken.


Add broth, vinegar and rosemary to the pan and bring to a boil. Add artichokes and the reserved pasta and cook until heated through, 2 to 3 minutes. Return the reserved chicken mixture to the pan and toss with the pasta. Taste and adjust seasoning and sprinkle with pine nuts. Serve warm.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Artichoke Pastas
 Quick, Boneless Spring Chicken
Nutrition Facts per Serving
Yield:   6 servings
Calories: 375
Fat. Total: 8g
Protein: 28g
Carbohydrates, Total: 51g
Fat, Saturated: 1g
Fiber: 10g
Cholesterol: 49mg
Sodium: 151mg
% Cal. from Fat: 19%
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