Warm Chicken Salad With Bows

Ingredients

• 3/4 lb bow tie pasta
• 2 tablespoons pine nuts
• 1 tablespoon extra virgin olive oil
• 3/4 lb boneless skinless chicken breast, 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) package frozen artichoke hearts, thawed

Directions

1. 1

   In a large pot of salted water cook the bow tie pasta.

2. 2

   In a small,dry skillet, toast pine nuts over medium heat for about 3-4 minutes. Set aside.

3. 3

   In a wok, heat 2 teaspoons oil over high heat, add the chicken and sauté 2-3 minutes until no longer pink. Remove from wok, season with salt and pepper, set aside.

4. 4

   Add remaining 1 tsp oil to pan add shallots and garlic sauté 1- 2 minutes, add to the chicken.

5. 5

   Add broth, vinegar and rosemary to wok and bring to a boil, add artichokes and pasta and cook 2 minutes.

6. 6

   Return chicken mixture to pan and toss with pasta.

7. 7

   Sprinkle with pine nuts.

8. 8

   Serve warm.