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20 minute dinner recipes

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Warm Chicken Salad with Bows


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



  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.


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