Warm Chicken Salad With Bows

Total Time
25mins
Prep 10 mins
Cook 15 mins

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 Nutrition

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

(3)
Most Helpful

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.

Minnesota Camp Cook November 06, 2010

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.

Doc's Mom August 14, 2009

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

echo echo January 28, 2006

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