Warm Chicken Salad With Bows

• 34 lb bow tie pasta
• 2 tablespoons pine nuts
• 1 tablespoon extra virgin olive oil
• 34 lb boneless skinless chicken breast, trimmed of membrane and thinly sliced
• 2 shallots, sliced
• 2 garlic cloves, minced
• 1 cup chicken stock
• 14 cup balsamic vinegar
• 1 teaspoon dried rosemary or 2 teaspoons fresh rosemary
• 1 (9 ounce) package frozen artichoke hearts, thawed

1. In a large pot of salted water cook the bow tie pasta.
2. In a small,dry skillet, toast pine nuts over medium heat for about 3-4 minutes.
3. Set aside.
4. In a wok, heat 2 teaspoons oil over high heat, add the chicken and saute 2-3 minutes until no longer pink.
5. Remove from wok, season with salt and pepper, set aside.
6. Add remaining 1 tsp oil to pan add shallots and garlic saute 1- 2 minutes, add to the chicken.
7. Add broth, vinegar and rosemary to wok and bring to a boil, add artichokes and pasta and cook 2 minutes.
8. Return chicken mixture to pan and toss with pasta.
9. Sprinkle with pine nuts.
10. Serve warm.

pasta, nuts, extra virgin olive oil, chicken breast, shallots, garlic, chicken stock, balsamic vinegar, rosemary

Taken from www.food.com/recipe/warm-chicken-salad-with-bows-121181 (may not work)