Bow Ties with Chicken, Red Peppers & Artichokes

By Stina

Ingredients

• 12 ounces whole-wheat bow-tie pasta
• 2 tablespoons pine nuts, toasted (see Tip)
• 1 tablespoon extra-virgin olive oil, divided
• 12 ounces boneless, skinless chicken breasts, trimmed and thinly sliced
• Salt & freshly ground pepper to taste
• 2 small red bell peppers, thinly sliced
• 2 shallots, minced
• 2 cloves garlic, minced
• 1 cup reduced-sodium chicken broth
• 1/4 cup balsamic vinegar
• 2 teaspoons chopped fresh rosemary or 1 teaspoon dried
• 1 9-ounce package frozen artichoke hearts, thawed, or 1 14-ounce can, rinsed

Details

Servings 1
Preparation time 30mins
Cooking time 30mins
Adapted from kitchendaily.com

Preparation

Step 1

Directions

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 sauté 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 sauté 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.