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
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 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.
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
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