Chicken and Pasta With Creamy Walnut Sauce
An easy, tasty and hearty dish is an ideal dinner for busy weekdays. Creamy but without any dairy product, it's from the roasted walnuts that also add yummy nuttiness.
chicken broth, low salt
finely chopped fresh
or extra-virgin olive oil
chicken breast halves, boneless, skinless
trimmed of fat, cut into 1/2-inch pieces
whole-wheat farfalle, or any pasta
sweet red bell peppers
seeded and cut into thin strips
Bring a large pot of water to a boil.
Combine walnuts, garlic, salt, pepper and cayenne in a food processor, pulse until finely chopped and well mixed.
Blend in broth, parsley and lemon juice until smooth and creamy.
Heat oil in a medium nonstick skillet over medium-high heat.
Add chicken and cook, stirring often, until it is no longer pink in the middle, 3 to 5 minutes.
Cook pasta for 5 minutes.
Add broccoli and bell pepper, cook, stirring occasionally, until the pasta and vegetables are just tender, about 4 minutes more.
Drain pasta, and return to pot.
Add walnut sauce and chicken as well, toss until well coated.