Ingredients
⅓cupwalnuts
8tbspolive oil
4chicken breasts,boneless and skinless
salt,as needed
fresh ground black pepper,as needed
2tbspred wine vinegar
½lbbow ties,multicolored or plain
1bunchwatercress,(about 5 oz)
Preparation
In a large nonstick frying pan, toast the walnuts over moderate heat, stirring, for about 5 minutes until lightly browned. 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 ⅛ teaspoon of each salt and pepper. Cook the breasts for 4 to 5 minutes per side until browned and just done.
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 oil, vinegar, ¾ teaspoon salt, and ¼ teaspoon pepper. Add the chicken.
In a large pot of boiling, salted water, cook the bow ties for about 15 minutes until just done. Drain the pasta and toss it with the walnuts, the chicken-and-vinaigrette mixture, and the watercress.
Serve warm and enjoy.
