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Chicken and walnuts always taste great together. Here the combination is enhanced by the peppery bite of watercress.Plus: More Pasta Recipes and Tips

Food & Wine
March 2011

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Credit: © Corey Hendrickson

Recipe Summary

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

Suggested Pairing

This simple, flexible dish can go with either a red or a white wine. For a red, try a Beaujolais-Villages from France. If you prefer a white wine, look for something equally simple and fruity, such as an Albariño from Spain.

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