Bowties with Pancetta, Grilled Salmon and Artichokes, and Mixed Greens with Russian-Peppercorn Dressing

Ingredients

• 1 pound bowtie pasta farfalle
• 2 tablespoons parsley leaves fresh chopped
• 1 cup chicken broth reduced-sodium
• 4 cups salad greens mixed
• 1 cup oil-packed artichoke hearts quartered
• 2 teaspoons olive oil 
• 0.5 cup pancetta diced
• 1 teaspoon cracked peppercorns black
• 2  reserved grilled salmon steaks cut into 2-inch pieces
• 0.5 cup russian dressing 

Equipment

• bowl
• frying pan

Directions

1. Cook pasta according to package directions.
2. Drain and transfer to a large bowl.
3. Meanwhile, heat oil in a large skillet over medium heat.
4. Add pancetta and cook 3 minutes, until golden and crisp. Stir in broth, salmon and artichokes and bring to a simmer.
5. Remove from heat and stir in parsley. Stir mixture into bowties. Season, to taste, with salt and black pepper.
6. Arrange salad greens on a serving platter.
7. Combine Russian dressing and peppercorns and pour over greens.
8. Serve pasta with salad on the side.