Thursday, July 15, 2010

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

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