Rating: 3 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Ground walnuts, boosted by walnut oil, render this pasta dish richly flavorful. Crumbled Gorgonzola or other blue cheese would be a great addition.

Maureen Callahan
Recipe by Cooking Light May 2004


Recipe Summary

4 servings (serving size: 1 cup pasta and about 3 ounces chicken)


Ingredient Checklist


Instructions Checklist
  • Combine 2 tablespoons ground nuts and flour in a large zip-top plastic bag; set aside.

  • Cook pasta according to package directions, omitting salt and fat. Drain and place in a large bowl. Add remaining ground nuts, 5 teaspoons oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper, tossing to coat. Heat a large nonstick skillet over medium heat. Add 1/2 teaspoon oil and garlic; cook 1 minute, stirring constantly. Add garlic mixture and chopped fresh parsley to pasta; toss to combine. Cover and keep warm.

  • Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to zip-top plastic bag; shake to coat. Heat remaining 2 teaspoons oil in pan over medium-high heat. Add the chicken; cook 3 minutes on each side or until done. Serve chicken over pasta.

Nutrition Facts

467 calories; calories from fat 30%; fat 15.7g; saturated fat 1.9g; mono fat 3g; poly fat 9.3g; protein 35.5g; carbohydrates 45.7g; fiber 2.6g; cholesterol 66mg; iron 3.3mg; sodium 660mg; calcium 40mg.