Gorgeous-looking and lively tasting, this dish is rich in omega-3s, thanks to a double-hit of walnuts (nuts and oil). And although it's a bit pricy, walnut oil adds a distinctive, complementary flavor. You can also use it in a vinaigrette to top an accompanying salad.

Ruth Cousineau
Source: EatingWell Magazine, March/April 1997


Ingredient Checklist


Instructions Checklist
  • Put a large saucepan of water on to boil. Combine walnuts, garlic, salt, pepper and cayenne in a blender; pulse until finely chopped. Blend in broth, parsley and lemon juice until smooth and creamy.

  • Heat oil in a medium nonstick skillet over medium-high heat. Add chicken and cook, stirring often, until it is no longer pink in the middle, 3 to 5 minutes.

  • Cook pasta for 5 minutes. Add broccoli and bell pepper, cook, stirring occasionally, until the pasta and vegetables are just tender, about 4 minutes more. Drain, return to the pot. Add the walnut sauce and chicken; toss to coat.


?Tips for Two: Store leftover canned broth for up to 5 days in the refrigerator or up to 3 months in your freezer. Leftover broth in aseptic packages keeps for up to 1 week in the refrigerator. Add to soups, sauces, stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them from drying out.

Nutrition Facts

474 calories; protein 35.7g 71% DV; carbohydrates 49.6g 16% DV; exchange other carbs 3.5; dietary fiber 9.8g 39% DV; sugars 3.9g; fat 16.8g 26% DV; saturated fat 2.2g 11% DV; cholesterol 62.7mg 21% DV; vitamin a iu 2356.4IU 47% DV; vitamin c 77.4mg 129% DV; folate 97.5mcg 24% DV; calcium 78.7mg 8% DV; iron 4.1mg 23% DV; magnesium 144.4mg 52% DV; potassium 620.9mg 17% DV; sodium 432.6mg 17% DV; thiamin 0.4mg 43% DV.

Reviews (4)

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4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Delicious Thought it was a delicious meal that I was able to easily cook and prepare served it up to my girlfriend and then her family soon after. Very popular and absolutely delicious. Pros: Easy to make even for a novice like me and a great romantic meal that I was able to cook. Cons: Difficult to blend the dried ingredients effectively Read More
Rating: 5 stars
This was an amazing recipe out of nowhere! I am not a cream sauce alfredo person but this was to die for and had what I thought was a really great creaminess. I suated the chicken in a tblespn peanut oil and with e light coating of wheat flour and cinnamon. It was light with lots of flavour I used fresh lemon and I only had dried Parsley but it was perfect. If you double e the recipe for 4 it makes lots of sauce. I made it for two kids and my wife. They all well almost all ate it up. My there year old became distracted so thats a 50/50 call. Go ahead and make this is one of those yah I remember thats why I like eating well. worth it. I dont usually post reviews but this needs some push towards the front. Kudos to the chef that came up with this. Oh I also used a magic bullet to make the sauce not a blender I dont know it thats going to make a big difference or not. Very Easy to make Read More
Rating: 5 stars
Great flavor and texture Made a large batch version without the broccoli and it turned out great! Very creamy and a nice nutty flavor. Forgot the broccoli but I like the ratio of sauce/pasta without it. Pros: easy to make delicious Read More
Rating: 5 stars
This was my first Eating Well meal that I've prepared. It was DELICIOUS!!!!! I was hesitant-what is a walnut cream sauce...? It's bomb-that's what it is. I used my usual olive oil and I feel like it's just as good as walnut oil-but I'm no chef. This was a meal that made you feel like you weren't dieting more like nourishing. It didn't take long and I'm satisfied! Bless. Read More