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Chicken & Farfalle with Creamy Walnut Sauce

Source: © EatingWell Magazine
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Active Time:  35 Minutes
Total Time:  35 Minutes
  2 servings, about 2 cups each
Gorgeous-looking and lively tasting, this dish is rich in omega-3s, thanks to a double-hit of walnuts (nuts and oil). And although it’s a bit pricy, walnut oil adds a distinctive, complementary flavor. You can also use it in a vinaigrette to top an accompanying salad.
1/3 cup  walnuts
1 small clove   garlic, peeled
1/4 teaspoon  salt
1/4 teaspoon  freshly ground pepper
Pinch of  cayenne pepper
1/4 cup  reduced-sodium chicken broth (see Tips for Two)
2 tablespoons  finely chopped fresh parsley
1/2 teaspoon  lemon juice
1 teaspoon  walnut oil or extra-virgin olive oil
8 ounces  boneless, skinless chicken breast, trimmed of fat, cut into 1/2-inch pieces
4 ounces  whole-wheat farfalle pasta
1 cup  small broccoli florets
1/2   red bell pepper, seeded and cut into thin strips

Tip:  Tips for Two--Broth
Storage: Leftover canned broth keeps up to 5 days in the refrigerator or up to 3 months in your freezer. Leftover broth in aseptic packages keep for up to 1 week in the refrigerator.  
Uses: Add to soups, sauces, stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them from drying out.
Put a large saucepan of water on to boil. Combine walnuts, garlic, salt, pepper and cayenne in a blender; pulse until finely chopped. Blend in broth, parsley and lemon juice until smooth and creamy.

Heat oil in a medium nonstick skillet over medium-high heat. Add chicken and cook, stirring often, until it is no longer pink in the middle, 3 to 5 minutes.

Cook pasta for 5 minutes. Add broccoli and bell pepper, cook, stirring occasionally, until the pasta and vegetables are just tender, about 4 minutes more. Drain, return to the pot. Add the walnut sauce and chicken; toss to coat.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   2 servings, about 2 cups each
Calories: 468
Fat. Total: 17g
Protein: 36g
Carbohydrates, Total: 48g
Fat, Saturated: 2g
Fiber: 10g
Cholesterol: 63mg
Sodium: 381mg
% Cal. from Fat: 33%
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