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Bow Ties with Chicken, Red Peppers & Artichokes
Bow Ties with Chicken, Red Peppers & Artichokes
3 Reviews
From the EatingWell Kitchen
Simple ingredients like chicken, bell pepper and artichokes result in a sophisticated warm pasta salad.
- By: EatingWell Test Kitchen
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, toasted (see Tip)
- 1 tablespoon extra-virgin olive oil, divided
- 12 ounces boneless, skinless chicken breasts, trimmed and thinly sliced
- Salt & freshly ground pepper, to taste
- 2 small red bell peppers, thinly sliced
- 2 shallots, minced
- 2 cloves garlic, minced
- 1 cup reduced-sodium chicken broth
- ¼ cup balsamic vinegar
- 2 teaspoons chopped fresh rosemary, or 1 teaspoon dried
- 1 9-ounce package frozen artichoke hearts, thawed, or 1 14-ounce can, rinsed
Preparation
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Active
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Ready In
- Cook pasta in a large pot of boiling salted water until just tender, 8 to 10 minutes or according to package directions. Drain and rinse under cold water until cooled. Set aside.
- Heat 2 teaspoons oil in a wok or large nonstick skillet over medium-high heat. Add chicken and saute until no longer pink inside, 2 to 4 minutes. Season with salt and pepper and set aside.
- Add the remaining 1 teaspoon oil to the pan. Add peppers, shallots and garlic, and saute until the peppers are tender-crisp, 2 to 3 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, 2 to 3 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.
- Tip: To toast pine nuts: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
- Per serving: 381 calories; 8 g fat(1 g sat); 10 g fiber; 53 g carbohydrates; 28 g protein; 115 mcg folate; 48 mg cholesterol; 7 g sugars; 0 g added sugars; 1,049 IU vitamin A; 33 mg vitamin C; 64 mg calcium; 3 mg iron; 224 mg sodium; 577 mg potassium
- Nutrition Bonus: Vitamin C (55% daily value), Folate (29% dv), Vitamin A (21% dv)
- Carbohydrate Servings: 3½
- Exchanges: 3 starch, 1 vegetable, 2½ lean meat, 1 fat
Reviews 3
January 02, 2014
By: EatingWell User
Rosemary?
This would have been better without the rosemary. We also didn't use pine nuts. But was disappointed because it sounded really good. (I hope I am not hurting anyone's feelings posting this. Perhaps if you are a person who loves rosemary this will work for you.)
Pros: Serving size was filling,
Cons: Rosemary
February 15, 2012
By: jin2222222222
I am a very inexperienced cook and I was still able to make this without much help. I ended up not using chicken, shallots, or pine nuts and did use a lot more time, but it still turned out great. As a college student, I survive off leftovers and it tastes just a good (if not better) cold.
April 14, 2010
By: flowersbl
My wife just came home and ate this dish that I prepared and It is the first recipe off the internet that she told me to keep and make again! She also said that I could leave the pine nuts out. For the price of the nuts she said that it wasn't worth it to have them. They didn't hurt the dish or really help it that much! Overall good dish!!
