Ingredients

• 12 ounces whole-wheat bow-tie pasta
• 2 tablespoon pine nuts, toasted (see Tip)
• 1 tablespoon extra-virgin olive oil, divided
• 12 ounces boneless, skinless chicken breasts, trimmed and thinly sliced
• Salt & freshly ground pepper, to taste
• 2 small red bell peppers, thinly sliced
• 2 shallots, minced
• 2 cloves garlic, minced
• 1 cup reduced-sodium chicken broth
• 1/4 cup balsamic vinegar
• 2 teaspoons chopped fresh rosemary, or 1 teaspoon dried
• 1 9-ounce pa frozen artichoke hearts, thawed, or 1 14-ounce can, rinsed

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Cooking Directions

Step 1

Cook pasta in a large pot of boiling salted water until just tender, 8 to 10 minutes or according to package directions. Drain and rinse under cold water until cooled. Set aside.

Step 2

Heat 2 teaspoons oil in a wok or large nonstick skillet over medium-high heat. Add chicken and sauté until no longer pink inside, 2 to 4 minutes. Season with salt and pepper and set aside.

Step 3

Add the remaining 1 teaspoon oil to the pan. Add peppers, shallots and garlic, and sauté until the peppers are tender-crisp, 2 to 3 minutes. Add to the reserved chicken.

Step 4

Add broth, vinegar and rosemary to the pan and bring to a boil. Add artichokes and the reserved pasta and cook until heated through, 2 to 3 minutes. Return the reserved chicken mixture to the pan and toss with the pasta. Taste and adjust seasoning and sprinkle with pine nuts. Serve warm.