Bowties with Chicken, Artichokes, and Red Peppers

• 12 oz whole wheat bow-tie pasta
• 2 T pine nuts
• 1 T extra virgin olive oil
• 12 oz chicken breasts
• Pinch of salt and pepper
• 2 small red peppers, thinly sliced
• 2 shallots, minced
• 2 cloves garlic, minced
• 1 c reduced-sodium chicken broth
• 1/4 c balsamic vinegar
• 2 tsp fresh rosemary (1 tsp dried)
• 9 oz frozen artichoke hearts (14 oz canned)

Cook pasta according to package directions.

Heat 2 T oil; add chicken and saute and season with salt and pepper; set aside.

Add 1 tsp oil to pan and add peppers, shallots, and garlic; saute for 2-3 minutes.

Add chicken to pepper mixture; add broth, vinegar, rosemary, and boil.

Add artichoke hearts and pasta; sprinkle with toasted pine nuts.

*Recipe courtesy of EatingWell.com