Simple ingredients like chicken, bell pepper and artichokes result in a sophisticated warm pasta salad. Serve with Fast Olive-Rosemary Bread.
EatingWell Test Kitchen
Used by permission. (c) Eating Well, Inc.
|12 ounces whole-wheat bow-tie pasta||2 shallots, minced|
|2 tablespoons pine nuts, toasted (see Tip)||2 cloves garlic, minced|
|1 tablespoon extra-virgin olive oil, divided||1 cup reduced-sodium chicken broth|
|12 ounces boneless, skinless chicken breasts, trimmed and thinly sliced||1/4 cup balsamic vinegar|
|Salt & freshly ground pepper, to taste||2 teaspoons chopped fresh rosemary, or 1 teaspoon dried|
|2 small red bell peppers, thinly sliced||1 9-ounce package frozen artichoke hearts, thawed, or 1 14-ounce can, rinsed|
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.
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