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Chicken with Bow Ties, Watercress and Walnuts Recipe

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This recipe for Chicken with Bow Ties, Watercress and Walnuts, by , is from Taste of Townsend, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Helaine Guggenheim

Category:
Category:

Ingredients:  
Ingredients:  
⅓ cup walnuts
8 tbsp. olive oil
4 boneless, skinless chicken breasts
Salt
Fresh ground pepper
2 tbsp. red wine vinegar
pound bow tie pasta
1 bunch watercress (large stems removed)

Directions:
Directions:
In a large nonstick frying pan, toast the walnuts over moderate heat, stirring, until lightly browned, about 5 minutes. Remove the nuts from the pans and chop.
In the same pan, heat 2 tablespoons of the oil over moderate heat. Season the chicken breasts with ⅛ teaspoon each of salt and pepper.
Cook the breasts until browned and just done. Remove the chicken from the pan and let rest for 5 minutes before cutting the meat into chunks.
In a medium glass or stainless steel bowl combine the remaining 6 tablespoons oil, vinegar, 3 teaspoon salt and teaspoon pepper Add the chicken.
In a large pot of boiling, salted water, cook the the bow ties until just done. Drain the pasta and toss it with the walnuts, the chicken vinagerette mixture, and the watercress. Serve warm.

 

 

 

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