Chicken & Farfalle with Creamy Walnut Sauce

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Chicken & Farfalle with Creamy Walnut Sauce

Chicken & Farfalle with Creamy Walnut Sauce

Gorgeous-looking and lively tasting, this dish is rich in omega-3s, thanks to a double-hit of walnuts (nuts and oil). And although it’s a bit pricy, walnut oil adds a distinctive, complementary flavor. You can also use it in a vinaigrette to top an accompanying salad.

Serves 2

Prep Time 35 min

Total Time 35 min.

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

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.


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