4 chicken breast halves
1/3 cup thinly sliced celery
1/3 cup thinly sliced onion
3 cups chicken broth
1/4 cup dried parsley
2 teaspoons dried rosemary
1/2 teaspoon coarsely ground pepper
1/4 teaspoon salt
2 tablespoons lime juice
1/2 cup olive oil
2 cloves garlic, minced
1 cup coarsely chopped English walnuts
1 package (4 oz.) blue cheese, crumbled
1 package (8 oz.) bow tie noodles
Lettuce
1/3 cup grated Parmesan cheese
cherry tomatoes
1. In large non-stick frypan, place chicken; add celery, onion and chicken broth. Cover and cook on medium heat about 20 minutes or until fork can be inserted in chicken with ease. Remove chicken from frypan; cool and separate chicken from bones and skin. Discard broth, vegetables, bones and skin. Slice chicken into thin strips.
2. In large bowl, mix together chicken, parsley, rosemary, pepper, salt, lime juice, oil, garlic, walnuts and blue cheese; cover and let sit for 15 minutes.
3. Meanwhile, cook noodles well and add to chicken mixture, tossing to mix well.
4. Arrange on lettuce-lined platter; sprinkle with Parmesan cheese and surround with cherry tomatoes.
Yield: makes 4 servings.
Courtesy of National Chicken Council.