Warm Chicken Salad With Bows |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I made this for a fickle friend and he loved it. I was hoping for leftovers and he went ballistic on it. I hope you enjoy Ingredients:
3/4 lb bow tie pasta |
2 tablespoons pine nuts |
1 tablespoon extra virgin olive oil |
3/4 lb boneless skinless chicken breast, trimmed of membrane and thinly sliced |
2 shallots, sliced |
2 garlic cloves, minced |
1 cup chicken stock |
1/4 cup balsamic vinegar |
1 teaspoon dried rosemary or 2 teaspoons fresh rosemary |
1 (9 ounce) package frozen artichoke hearts, thawed |
Directions:
1. In a large pot of salted water cook the bow tie pasta.
2. In a small,dry skillet, toast pine nuts over medium heat for about 3-4 minutes. Set aside.
3. In a wok, heat 2 teaspoons oil over high heat, add the chicken and sauté 2-3 minutes until no longer pink. Remove from wok, season with salt and pepper, set aside.
4. Add remaining 1 tsp oil to pan add shallots and garlic sauté 1- 2 minutes, add to the chicken.
5. Add broth, vinegar and rosemary to wok and bring to a boil, add artichokes and pasta and cook 2 minutes.
6. Return chicken mixture to pan and toss with pasta.
7. Sprinkle with pine nuts.
8. Serve warm.
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