Ingredients:
3/4 lb bow tie pasta
2 tablespoons pine nuts
1 tablespoon extra virgin olive oil
3/4 lb boneless skinless chicken breasts, trimmed of membrane and thinly sliced
2 shallots, sliced
2 garlic cloves, minced
1 cup chicken stock
1/4 cup balsamic vinegar
1 teaspoon dried rosemary or 2 teaspoons fresh rosemary
1 (9 ounce) packages frozen artichoke hearts, thawed
Directions:
In a large pot of salted water cook the bow tie pasta.
In a small,dry skillet, toast pine nuts over medium heat for about 3-4 minutes. Set aside.
In a wok, heat 2 teaspoons oil over high heat, add the chicken and saute 2-3 minutes until no longer pink. Remove from wok, season with salt and pepper, set aside.
Add remaining 1 tsp oil to pan add shallots and garlic saute 1- 2 minutes, add to the chicken.
Add broth, vinegar and rosemary to wok and bring to a boil, add artichokes and pasta and cook 2 minutes.
Return chicken mixture to pan and toss with pasta.
Sprinkle with pine nuts.
Serve warm.
Servings: 6
Time preparation: 10 min.
Time total: 25 min.