Chicken of the Week: Fast Pasta with Chicken and Walnuts

By Food & Wine

Chicken and walnuts always taste great together. Here the combination is enhanced by the peppery bite of watercress. Fast Chicken Recipes

Bow Ties with Chicken, Watercress, and WalnutsBow Ties with Chicken, Watercress, and Walnuts Bow Ties with Chicken, Watercress, and Walnuts
INGREDIENTS
1/3 cup walnuts
8 tablespoons olive oil
4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)
Salt
Fresh-ground black pepper
2 tablespoons red-wine vinegar
1/2 pound multicolored or plain bow ties
1 bunch watercress (about 5 ounces), large stems removed

DIRECTIONS
1. In a large nonstick frying pan, toast the walnuts over moderate heat, stirring, until lightly browned, about 5 minutes. Remove the nuts from the pan and chop.
2. In the same pan, heat 2 tablespoons of the oil over moderate heat. Season the chicken breasts with 1/8 teaspoon each salt and pepper. Cook the breasts until browned and just done, 4 to 5 minutes per side. Remove the chicken from the pan and let rest for 5 minutes before cutting the meat into chunks.
3. In a medium glass or stainless-steel bowl, combine the remaining 6 tablespoons oil, the vinegar, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Add the chicken.
4. In a large pot of boiling, salted water, cook the bow ties until just done, about 15 minutes. Drain the pasta and toss it with the walnuts, the chicken-and-vinaigrette mixture, and the watercress. Serve warm.

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