Simple ingredients like chicken, bell pepper and artichokes result in a sophisticated warm pasta salad.
- 12 ounces whole-wheat bow-tie pasta
- 1 tablespoon extra-virgin olive oil, divided
- 12 ounces boneless, skinless chicken breasts, trimmed and thinly sliced
- Salt & 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
- 1 package (9 ounces) frounceen artichoke hearts, thawed, or 1 can (14 ounces), rinsed
- 2 tablespoons pine nuts, toasted (see Tip)
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.
Tip: To toast pine nuts, place them in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
375 calories; 8g total fat; 1g total saturated fat; 49mg cholesterol; 151mg sodium; 51g carbohydrates; 10g fiber; 28g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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