Bow Ties with Chicken, Watercress, and Walnuts

Ingredients

• 0.5 pound bow ties plain
• 4 servings fresh-ground pepper black
• 8 tablespoons olive oil 
• 2 tablespoons red-wine vinegar 
• 4 servings salt 
• 4  chicken breasts boneless skinless ()
• 0.3 cup walnuts 
• 5 ounces watercress 

Equipment

• bowl
• frying pan
• pot

Directions

1. In a large nonstick frying pan, toast the walnuts over moderate heat, stirring, until lightly browned, about 5 minutes.
2. Remove the nuts from the pan and chop.
3. In the same pan, heat 2 tablespoons of the oil over moderate heat. Season the chicken breasts with 1/8 teaspoon each salt and pepper. Cook the breasts until browned and just done, 4 to 5 minutes per side.
4. Remove the chicken from the pan and let rest for 5 minutes before cutting the meat into chunks.
5. In a medium glass or stainless-steel bowl, combine the remaining 6 tablespoons oil, the vinegar, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
6. Add the chicken.
7. In a large pot of boiling, salted water, cook the bow ties until just done, about 15 minutes.
8. Drain the pasta and toss it with the walnuts, the chicken-and-vinaigrette mixture, and the watercress.
9. Serve warm.
10. Wine Recommendation: This simple, flexible dish can go with either a red or a white wine. For a red, try a Beaujolais-Villages from France. If you prefer a white wine, look for something equally simple and fruity, such as an Albario from Spain.