Archive for December 30th, 2009

I made this salad in the early fall, and the flavors combine together perfectly. An easy after-work recipe, but nice enough to enjoy with friends and family.

Bowties with chicken, watercress, and walnuts (from Food&Wine)

1/3 cup walnuts

8 tablespoons olive oil

4 boneless skinless chicken breasts

salt and freshly ground pepper

2 tablespoons red wine vinegar

1/2 pound bow ties

1 bunch watercress, large stems removed

In a large nonstick frying pan, toast the walnuts over moderate heat until lightly browned, about 5 minutes. Remove the nuts from the pan and chop.

In the same pan, heat 2 tablespoons oil over moderate heat. Season the chicken breasts with salt and pepper. Cook the breast until browned and just done, about 4-5 minutes per side. Remove from pan, rest it for 5 minutes, then cut into bite-sized chunks.

In a medium bowl, combine the remaining 6 tablespoons oil, the vinegar, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Add the chicken.

In a large pot of boiling, salted water, cook the bow ties until done, about 15 minutes. Drain the pasta and toss with the walnuts, chicken/vinaigrette mixture, and the watercress. Serve warm. Makes 4 servings.


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