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Ingredients
- 1/2 lb bow tie pasta or possibly multicolored pasta
- 1/4 c. whole walnuts
- 1 Tbsp. extra virgin olive oil, plus additional, if needed
- 4 x boneless, skinless chicken breast halves (about 1 1/3 pounds) Salt Freshly grnd black pepper
- 2 Tbsp. red wine vinegar
- 1 bn watercress, large stems removed (about 5 ounces)
Directions
- In a large pot of boiling, salted water, cook the bow ties till just done, about 15 min. Drain and set aside.
- Meanwhile, in a large nonstick frying pan, toast the walnuts over moderate heat, stirring, till lightly browned, about 5 min. Remove the nuts from the pan and chop.
- In the same pan, heat the oil over medium heat. Season the chicken breasts with salt and pepper to taste. Cook the chicken till browned and just done, 4 to 5 min per side. Remove the chicken from the pan and let rest for 5 min before cutting the meat into chunks.
- In a medium glass or possibly stainless-steel bowl, combine the vinegar and salt and pepper to taste. Add in the chicken.
- Toss the pasta with the walnuts, the chicken-and-vinaigrette mix and the watercress. Add in additional extra virgin olive oil, if needed. Serve hot
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 104g | |
| Calories 262 | |
| Calories from Fat 196 | 75% |
| Total Fat 22.66g | 28% |
| Saturated Fat 2.82g | 11% |
| Trans Fat 0.01g | |
| Cholesterol 27mg | 9% |
| Sodium 34mg | 1% |
| Potassium 195mg | 6% |
| Total Carbs 1.91g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.35g | 0% |
| Protein 12.73g | 20% |
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