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|Warm Pasta Salad with Chicken, Red Peppers, and Artichokes
12 oz bow tie pasta
1 TBSP extra virgin olive oil, divided use
12 oz chicken breasts, boneless and skinless, thinly sliced
salt and pepper to taste
1 large red bell pepper, halved, seeded, thinly sliced
2 green onions, minced
2 cloves garlic, minced or 1 tsp garlic powder
1 c chicken broth or bouillon (I use 'Better Than Bouillon')
1/4 c balsamic vinegar
2 tsp fresh rosemary, finely chopped, or 1 tsp dried
9 oz package frozen artichoke hearts, thawed, or 14-ounce can, rinsed
Cook pasta according to package directions until just tender. Drain and rinse under cold water until cooled. Set aside.
Heat 2 tsp oil in large skillet over medium high heat. Saute chicken 2 to 4 min, until no pink remains. Place in bowl, add salt and pepper, and set aside.
Add 1 tsp oil, pepper, green onions, and garlic to skillet and saute until peppers are crisp tender, 2 to 3 min. Add to chicken.
Put broth, vinegar, and rosemary in skillet and bring to boil. Add artichokes and pasta and cook until well heated, 2 to 3 min.
Toss chicken mixture with pasta. Taste and adjust seasoning, and serve warm.
Source:: adapted from recipe in Eating Well
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