Chicken and Pasta With Creamy Walnut Sauce

• 13 cup walnuts
• 1 small garlic cloves peeled
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper freshly ground
• 1 pinch cayenne pepper
• 1/4 cup chicken broth, low salt
• 2 tablespoons parsley leaves finely chopped fresh
• 1/2 teaspoon lemon juice
• 1 teaspoon walnut oil or extra-virgin olive oil
• 8 ounces chicken breast halves, boneless, skinless trimmed of fat, cut into 1/2-inch pieces
• 4 ounces pasta whole-wheat farfalle, or any pasta
• 1 cup broccoli florets smal
• 1/2 each sweet red bell peppers seeded and cut into thin strips

1. Bring a large pot of water to a boil.
2. Combine walnuts, garlic, salt, pepper and cayenne in a food processor, pulse until finely chopped and well mixed.
3. Blend in broth, parsley and lemon juice until smooth and creamy.
4. Heat oil in a medium nonstick skillet over medium-high heat.
5. Add chicken and cook, stirring often, until it is no longer pink in the middle, 3 to 5 minutes.
6. Cook pasta for 5 minutes.
7. Add broccoli and bell pepper, cook, stirring occasionally, until the pasta and vegetables are just tender, about 4 minutes more.
8. Drain pasta, and return to pot.
9. Add walnut sauce and chicken as well, toss until well coated.
10. Serve warm.

walnuts, garlic, salt, black pepper, cayenne pepper, chicken broth, parsley, lemon juice, walnut oil, chicken, pasta, broccoli florets smal, sweet red bell peppers

Taken from recipeland.com/recipe/v/chicken-pasta-creamy-walnut-sau-49011 (may not work)