Bow Ties with Chicken, Red Peppers & Artichokes

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.

Bow Ties with Chicken, Red Peppers & Artichokes

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    Ingredients

    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

    directions

    Prep: 30 min Total: 30 min (Quick)
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    • 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.

    • 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.

    • 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.

    • 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.

    notes

    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.

    nutritional information

    Calories:
    374
    Fiber:
    10 g
    Fat:
    8 g
    Saturated Fat:
    1 g
    Carbohydrates:
    51 g
    Protein:
    28 g
    Sodium:
    220 mg
    Monounsaturated Fat:
    3 g
    Exchanges:
    3 starch, 1 vegetable, 2 1/2 very lean meat, 1 fat
    Cholesterol:
    48 g
    Carbohydrate Servings:
    3
    Potassium:
    531 mg
    Nutrition Bonus:
    Selenium (82% daily value), Vitamin C (59% dv), Magnesium (31% dv), Folate (28% dv), Iron & Vitamin A (18% dv), Zinc (15% dv).
    Added Sugars:
    0 g
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