Bow ties with Chicken Red Peppers and Artichocks

>> Martes, Marso 22, 2011

Bow Ties with Chicken, Red Peppers & Artichokes
Simple ingredients like chicken, bell pepper and artichokes result in a sophisticated warm pasta salad.

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

Yield: 6 Servings
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.


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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