CHICKEN & BOWTIE PASTA WITH WALNUT SAUCE


2/3 cup walnuts

1 clove garlic; peeled

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

salt & freshly ground black pepper; to taste

1/8 teaspoon cayenne pepper

1/2 cup low-sodium chicken broth; defatted

1 teaspoon dried parsley flakes

1 teaspoon dried cilantro

1 teaspoon fresh lemon juice

1/2 lb boneless, skinless chicken breasts; trimmed of fat

1 teaspoon olive oil

1/2 lb dried bowtie pasta

2 cups broccoli florets

1/2 red bell pepper; seeded & cut into strips

1/2 yellow bell pepper; seeded & cut into strips

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1. Bring a large pot of salted water to a boil.

2. In a blender, combine walnuts, garlic, 1/2 teaspoon salt, 1/4 teaspoon
pepper and cayenne and pulse until finely chopped. Add broth, parsley,
cilantro and lemon juice and blend until smooth and creamy. Set aside.

3. Season chicken breasts with salt and pepper. In a small non-stick
skillet, heat oil over medium heat. Add chicken and cook until well browned
and no longer pink inside, 4 to 5 minutes per side. Slice into thin,
diagonal slices and place in a large serving bowl. Toss with reserved
walnut sauce.

4. Boil bowtie pasta for 12 minutes. Add broccoli and bell peppers and cook
until pasta is al dente and vegetables are tender, about 4 minutes more.
Drain well; transfer to bowl with chicken and toss to coat. Taste and
adjust seasonings. Serve hot.

Yields 4 servings (Serving size = 2 cups)

CALORIES: 435; PROTEIN: 27g; FAT: 15g; CARBS: 49g; FIBER: 3g; CHOL: 37mg;
SODIUM: 385mg.
