Chicken, broccoli, and pasta - always a great combination! We mixed them with a delicious walnut cream sauce. This is the first time we've tried a nut sauce with pasta. It's actually very easy and so delicious. We used olive oil b/c didn't have any walnut oil - not too sure if you would be able to taste the difference or not. We also used white farfalle pasta b/c Harris Teeter didn't have any wheat. As usual, we also used cilantro instead of parsley. Top with some freshly grated parmeson cheese and enjoy!
- 2/3 cup walnuts
- 2 cloves garlic, peeled
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon cayenne pepper
- 1/2 cup reduced-sodium chicken broth
- 4 tablespoons finely chopped fresh parsley
- 1 teaspoon lemon juice
- 2 teaspoon walnut oil or extra-virgin olive oil
- 16 ounces boneless, skinless chicken breast, trimmed of fat, cut into 1/2-inch pieces
- 8 ounces whole-wheat farfalle pasta
- 2 cup small broccoli florets
- 1 red bell pepper, seeded and cut into thin strips
- 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.
- 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.
- 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.