Bow Ties with Chicken, Red Peppers & Artichokes

Name: Bow Ties with Chicken, Red Peppers & Artichokes
Total time: 30 min
Ingredients: 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

Rating: 3 stars

3 Ratings
3 Reviews

Simple ingredients like chicken, bell pepper and artichokes result in a sophisticated warm pasta salad.

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Directions

Step 1

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.

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Step 2

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.
Step 3

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.
Step 4

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.

Tips

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.

Nutrition Facts

Per Serving:

381 calories; 7.5 g total fat; 1.3 g saturated fat; 48 mg cholesterol; 224 mg sodium. 577 mg potassium; 52.7 g carbohydrates; 10.4 g fiber; 7 g sugar; 28.3 g protein; 1049 IU vitamin a iu; 33 mg vitamin c; 115 mcg folate; 64 mg calcium; 3 mg iron; 125 mg magnesium;

Exchanges:

3 starch, 1 vegetable, 2 1/2 lean meat, 1 fat

Reviews (3)

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3 Ratings

5 star values: 0
4 star values: 2
3 star values: 0
2 star values: 0
1 star values: 1

Reviews: Most Helpful

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EatingWell User

01/03/2014

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 Read More

jin2222222222@yahoo.com

02/15/2012

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. Read More

flowersbl@wildblue.net

10/30/2011

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!! Read More

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