This combination of simple ingredients results in a sophisticated warm pasta salad. Source: EatingWell Magazine, May/June 1992

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Ingredients

Directions

  • 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.

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  • 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 saute 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 saute 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.

Nutrition Facts

342 calories; 6.8 g total fat; 1.1 g saturated fat; 31 mg cholesterol; 161 mg sodium. 472 mg potassium; 51.3 g carbohydrates; 7.9 g fiber; 6 g sugar; 22.1 g protein; 1049 IU vitamin a iu; 33 mg vitamin c; 89 mcg folate; 61 mg calcium; 2 mg iron; 84 mg magnesium;

Reviews (1)

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Rating: 1 stars
02/22/2014
Uck! This tasted terrible. I had to throw it out. A huge waste of ingredients. Too much pasta sauce too bitter and not enough to flavor all that pasta. I tried to save it but to no avail. =( Cons: Too much pasta Read More