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Chicken & Farfalle with Creamy Walnut Sauce

September 2, 2014

Yes, it’s been awhile. It’s been summer, I’ve been busy and I’ve got quite the backlog. But, I just made this recipe tonight and it was delicious. Since my husband has been on work travel cooking for one totally sucks. I’m not calibrated to how much to make for just me and make too much food with leftovers for days. Or I settle on something super bland and easy. My mom gave me a cookbook “Eating Well Serves Two” awhile ago and now that I don’t have Jim’s 2 stomachs to feed I find this book has rather useful portions for me if I cut in half, or just want 1 day of leftovers. The walnut sauce could easily be used as a normal salad dressing too which is awesome with the spice of cayenne.

Difficulty: Easy
Prep Time: 30 min
Cook Time: 10 min
Total Time: 30 min
Yield: 2 servings, 2 cups each
Taste: Great!


1/3 cup walnuts
1 small clove garlic, peeled
1/4 tsp salt
1/4 tsp fresh ground pepper
pinch cayenne pepper
1/4 cup reduced-sodium chicken broth
2 Tbs fresh parsley, chopped
1/2 tsp lemon juice

1 tsp extra virgin olive oil or walnut oil
8 oz boneless chicken breast cut into 1/2-inch pieces
4 oz whole-wheat farfalle pasta
1 cup small broccoli florets
1/2 red bell pepper, seeded and cut into strips


1) Put a large saucepan of water on to boil.

2) Combine walnuts, garlic, salt, pepper, and cayenne in a food processor or blender. Pulse until finely chopped.

3) Blend in broth, parsley, and lemon juice into mixture until smooth and creamy.

4) Heat oil in a medium nonstick skillet over medium-high heat. Add chicken and cook, stirring often until it is no longer pink in the middle, 3 to 5 minutes.

5) Cook pasta for 5 minutes. Add broccoli and bell peppers, cook stirring occasionally until the pasta and vegetables are tender, about 4 minutes. Drain and place in a serving bowl. Add walnut sauce and chicken; toss to coat.

(Substituted chicken sausage instead of chicken breast)

Chicken & Farfalle with Creamy Walnut Sauce

Source: Cookbook: “Eating Well Serves Two” by Jim Romanoff, 2006, page 120.


From → Lunch, Main Dish, Sauces

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