Chicken and Farfalle with Walnut Sauce
4 servings
Ingredients:
2/3 cup walnuts
1 clove garlic, peeled
1/2 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1/8 teaspoon cayenne pepper
1/2 cup reduced-sodium chicken broth, defatted
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh cilantro
1 teaspoon fresh lemon juice
1/2 pound boneless, skinless chicken breasts, trimmed of fat
1 teaspoon walnut or olive oil
1/2 pound dried farfalle (bowtie) pasta
2 cups broccoli florets
1/2 red bell pepper, seeded and cut into thin strips
1/2 yellow bell pepper, seeded and cut into thin strips
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Bring a large pot of salted water to a boil.
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In a blender, combine walnuts, garlic, 1/2 teaspoon salt, 1/4 teaspoon pepper and cayenne and pulse until finely chopped. Add broth, parsley, cilantro and lemon juice and blend until smooth and creamy. Set aside.
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Season chicken breasts with salt and pepper. In a small nonstick skillet, heat oil over medium heat. Add chicken and cook until well browned and no longer pink inside, 4 to 5 minutes per side. Slice into thin, diagonal slices and place in a large serving bowl. Toss with reserved walnut sauce.
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Boil farfalle for 12 minutes. Add broccoli and bell peppers and cook until pasta is al dente and vegetables are tender, about 4 minutes more. Drain well, transfer to bowl with chicken and toss to coat. Taste and adjust seasonings. Serve hot.
B-man 