Ingredients

• 1/3 cup walnuts
• 1 small clov garlic, peeled
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• Pinch of cayenne pepper
• 1/4 cup reduced-sodium chicken broth, (see Tips for Two)
• 2 tablespoon finely chopped fresh parsley
• 1/2 teaspoon lemon juice
• 1 teaspoon walnut oil, or extra-virgin olive oil
• 8 ounces boneless, skinless chicken breast, trimmed of fat, cut into 1/2-inch pieces
• 4 ounces whole-wheat farfalle pasta
• 1 cup small broccoli florets
• 1/2 red bell pepper, seeded and cut into thin strips

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Cooking Directions

Step 1

Put a large saucepan of water on to boil. Combine walnuts, garlic, salt, pepper and cayenne in a blender; pulse until finely chopped. Blend in broth, parsley and lemon juice until smooth and creamy.

Step 2

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.

Step 3

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, return to the pot. Add the walnut sauce and chicken; toss to coat.