This combination of simple ingredients results in a sophisticated warm pasta salad.
Active Time: 30 minutes |
Total Time: 30 minutes
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
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.
Toast pine nuts in a small dry skillet over medium heat, stirring almost constantly, until golden and fragrant, 3 to 4 minutes. Set aside.
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.
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.
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.
Per serving :
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