Ingredients for Warm Chicken Salad With Bows
- 1 pound bow tie pasta
- 1/4 cup pine nuts
- Extra Virgin Olive Oil
- Boneless Skinless Chicken Breast
- 2 shallots, minced
- Garlic Cloves
- Chicken Stock
- Balsamic Vinegar
- Dried Rosemary
- Frozen Artichoke Hearts
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Warm Chicken Salad With Bows? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Warm Chicken Salad With Bows
- Cook 1 pound bow tie pasta in a large pot of salted boiling water according to package directions.
- While pasta cooks, toast 1/4 cup pine nuts in a small, dry skillet over medium heat for 3-4 minutes, or until fragrant and lightly golden. Set aside.
- In a wok or large skillet, heat 2 teaspoons olive oil over high heat. Add 1 pound boneless, skinless chicken breasts and sauté for 2-3 minutes per side, until no longer pink.
- Remove chicken from wok, season with salt and pepper to taste, and set aside.
- Add 1 teaspoon olive oil to the wok. Add 2 minced shallots and 2 minced cloves garlic and sauté for 1-2 minutes, until fragrant.
- Add 1/2 cup chicken broth, 2 tablespoons white wine vinegar, and 1 teaspoon fresh rosemary to the wok. Bring to a boil.
- Add 1 (14-ounce) can artichoke hearts, drained and quartered, and the cooked pasta to the wok. Cook for 2 minutes, or until heated through.
- Return the chicken to the pan and toss gently to combine.
- Sprinkle with toasted pine nuts.
- Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
7g
Fat
7g
Carbs
15g
