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.

Nutirion Profile: Heart Healthy High Fiber High Potassium Low Cholesterol Low Sat Fat Low Sodium

Serves Prep Time Total Time
2 35 min 35 min



  • 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 Instruction

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.


  • Serving: Per serving
  • Calories: 468
  • Carbohydrates: 48g
  • Fat: 17g
  • Protein: 36g
  • Dietary Fiber: 10g
  • Saturated Fat: 2g
  • Monounsaturated Fat: 3g
  • Cholesterol: 63mg
  • Potassium: 538mg
  • Sodium: 381mg
  • Exchanges: 3 starch, 1 vegetable, 3 very lean meat, 2 1/2 fat
  • Carbohydrate Servings: 212

From $20/mo

Join the Club