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

Source: EatingWell Magazine, May/June 1992


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

342 calories; protein 22.1g; carbohydrates 51.3g; dietary fiber 7.9g; sugars 5.7g; fat 6.8g; saturated fat 1.1g; cholesterol 31.3mg; vitamin a iu 1048.9IU; vitamin c 32.9mg; folate 89.3mcg; calcium 61.3mg; iron 2.5mg; magnesium 84.1mg; potassium 472mg; sodium 160.6mg; thiamin 0.3mg.

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