Warm Chicken Salad with Bows

http://www.eatingwell.com/recipes/warm_chicken_salad_with_bows.html

From EatingWell:  May/June 1992

This combination of simple ingredients results in a sophisticated warm pasta salad.

6 servings | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

• 12 ounces whole-wheat bow-tie pasta
• 2 tablespoons pine nuts
• 1 tablespoon extra-virgin olive oil, divided
• 12 ounces boneless, skinless chicken breast, trimmed and thinly sliced
• 2 small red bell peppers, seeded and thinly sliced
• 2 shallots, minced
• 2 cloves cloves garlic, minced
• 1 cup reduced-sodium chicken broth
• 1/4 cup balsamic vinegar
• 2 teaspoons chopped fresh rosemary, or 1 teaspoon dried
• 1 9-ounce package frozen artichokes, thawed

Preparation

1. Cook pasta in a large pot of boiling salted water until tender but firm, about 10 minutes. Drain and rinse under cold water until cooled. Set aside.
2. Toast pine nuts in a small dry skillet over medium heat, stirring almost constantly, until golden and fragrant, 3 to 4 minutes. Set aside.
3. Heat 2 teaspoons oil in a wok over high heat. Add chicken pieces and sauté until no longer pink inside, 2 to 3 minutes. Season with salt and pepper and set aside.
4. Add the remaining 1 teaspoon oil to the wok. Add peppers, shallots and garlic, and sauté until the peppers are tender-crisp, about 2 minutes. Add to the reserved chicken.
5. Add broth, vinegar and rosemary to the pan and bring to a boil. Add artichokes and the reserved pasta and cook until heated through, about 2 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.

Nutrition

Per serving : 355 Calories; 8 g Fat; 1 g Sat; 3 g Mono; 32 mg Cholesterol; 51 g Carbohydrates; 21 g Protein; 8 g Fiber; 93 mg Sodium; 536 mg Potassium

3 Carbohydrate Serving

Exchanges: 3 starch, 1 vegetable, 1 1/2 lean meat, 1 fat