Warm Chicken Salad with Bows

Warm Chicken Salad with Bows

1 Review
From: EatingWell Magazine May/June 1992

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

Ingredients 6 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 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


  • Active

  • Ready In

  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 saute 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 saute 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 information

  • Per serving: 342 calories; 7 g fat(1 g sat); 8 g fiber; 51 g carbohydrates; 22 g protein; 89 mcg folate; 31 mg cholesterol; 6 g sugars; 0 g added sugars; 1049 IU vitamin A; 33 mg vitamin C; 61 mg calcium; 2 mg iron; 161 mg sodium; 472 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 3 starch, 1 vegetable, 1 1/2 lean meat, 1 fat

Reviews 1

February 21, 2014
profile image
By: ar_1986
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