Rating: 3 stars
5 Ratings
  • 5 star values: 0
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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




Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

381 calories; protein 28.3g; carbohydrates 52.7g; dietary fiber 10.4g; sugars 6.5g; fat 7.5g; saturated fat 1.3g; cholesterol 48.2mg; vitamin a iu 1048.7IU; vitamin c 32.9mg; folate 114.6mcg; calcium 63.9mg; iron 3.1mg; magnesium 124.6mg; potassium 577.3mg; sodium 223.6mg; thiamin 0.4mg.

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