Warm Chicken Salad With Bows

kzbhansen's Note:

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

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 6

• ¾ lb bow tie pasta
• 2 tablespoons pine nuts
• 1 tablespoon extra virgin olive oil
• ¾ lb boneless skinless chicken breast , trimmed of membrane and thinly sliced
• 2 shallots , sliced
• 2 garlic cloves , minced
• 1 cup chicken stock
• ¼ 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.

Reviews

[Minnesota Camp Cook]

My family did not care for this at all. The flavor was bland, even with the good balsamic vinegar. I used fresh rosemary, two teaspoons was too much. The color was unappetizing as well. Total waste of my time and ingredients.

[Doc's Mom]

I found this recipe on eatingwell.com and really wanted to try it. I’m so glad I did! We loved all the complex flavors that really matched well to this dish. I used boneless skinless chicken thighs that I sliced up, so it took a little longer to cook. Try this recipe; I think you will like it. PS. Don’t use your expensive balsamic for this recipe.

[echo echo]

For a change, I made this dish without changing anything. It was really good. I like the extra "bite" that the balsamic vinegar adds.