Penne Rigate with Chicken, Watercress and Walnuts

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Penne Rigate with Chicken, Watercress and Walnuts

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Buying chicken pieces on the bone and with skin is more economical than buying them skinned or boned. You can easily remove the skin or bones yourself, as required in your recipe. Boning chicken breasts is easiest to do with a thin, flexible boning knife.

Tags: Advanced, One Hour, Entrées, Chicken/Poultry, Pasta & Noodles
Serves: 6
Skill level: Advanced
Prep time: 25  minutes
Cooking time: 30  minutes
Total: 55  minutes

Additional Information

Ingredients

2 bone-in skinless chicken breasts, about 1 lb (500 g)
1/3 cup (75 mL) no name Walnut Pieces
1/2 cup (125 mL) PC Splendido Extra Virgin Olive Oil - Cold Pressed
1 tbsp (15 mL) PC Red Wine Vinegar
¾ tsp (4 mL) salt
1/4 tsp (1 mL) freshly ground black pepper
3-1/3 cups (825 mL) PC Splendido Penne Rigate
1 bunch watercress, washed and spun dry, thick stems removed

Instructions

  1. Debone chicken. Set aside.
  2. In large nonstick frying pan, toast walnuts over medium heat for 4 minutes, stirring, or until golden and fragrant. Transfer nuts to plate. Wipe out pan with paper towel.
  3. In same frying pan, heat 2 tbsp (25 mL) of the olive oil over medium heat. Sprinkle chicken breasts with half of the salt and pepper. Cook chicken for 5 to 6 minutes per side or until cooked through. Remove chicken from pan, reserving pan juices. Let rest for 5 minutes before cutting into ½ inch (1 cm) chunks.
  4. Scrape pan juices into large bowl; whisk in vinegar and remaining oil, salt and pepper. Add chicken; toss to coat.
  5. In large saucepan of boiling salted water, cook penne for 11 minutes or until tender but firm. Drain. Add to chicken mixture along with watercress and walnuts; toss to combine. Serve warm, sprinkled with PC 100% Grated Parmesan Cheese, if desired.

Nutritional Information

Per 1-1/2 cup (375 mL) serving:
490 calories, fat 24 g, sodium 380 mg, carbohydrate 43 g, fibre 3 g, protein 24 g