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Add a photoServings: 4
Ingredients
- 1/3 c. walnuts
- 8 Tbsp. extra virgin olive oil
- 4 x boneless skinless chicken breasts (abt 1 1/3 lbs in all) Salt to taste Freshly-grnd black pepper to taste
- 2 Tbsp. red-wine vinegar
- 1/2 lb multicolored or possibly plain bow ties
- 1 bn watercress - (abt 5 ounce) large stems removed
Directions
- 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 2 Tbsp. of the oil over moderate heat. Season the chicken breasts with 1/8 tsp. each salt and pepper. Cook the breasts 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 remaining 6 Tbsp. oil, the vinegar, 3/4 tsp. salt, and 1/4 tsp. pepper. Add in the chicken.
- In a large pot of boiling, salted water, cook the bow ties till just done, about 15 min. Drain the pasta and toss it with the walnuts, the chicken-and-vinaigrette mix, and the watercress. Serve hot.
- This recipe yields 4 servings.
- Comments: Chicken and walnuts always taste great together. Here the combination is enhanced by the peppery bite of watercress.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 85g | |
| Recipe makes 4 servings | |
| Calories 320 | |
| Calories from Fat 268 | 84% |
| Total Fat 30.43g | 38% |
| Saturated Fat 4.15g | 17% |
| Trans Fat 0.01g | |
| Cholesterol 27mg | 9% |
| Sodium 31mg | 1% |
| Potassium 142mg | 4% |
| Total Carbs 0.63g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.12g | 0% |
| Protein 11.34g | 18% |
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