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Source: Food and Wine Quick from Scratch

Bow Ties with Chicken, Watercress, and Walnuts
Chicken and walnuts always taste great together. Here the combination is enhanced by the peppery bite of watercress.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
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8 tablespoons olive oil
4 boneless skinless chicken breasts, about 1-1/3 pounds in all
salt
1/4 teaspoon fresh ground black pepper
2 tablespoons red wine vinegar
1/2 pound bow tie pasta
1 bunch watercress, about 5 ounces, large stems removed




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.

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.


Wine Recommendation: 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 Albarino from Spain.


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