Instructions: In a large pot of boiling, salted water, cook the bow ties until just done, about 15 minutes. Drain and set aside.

Meanwhile, in a large nonstick frying pan, toast the walnuts over moderate heat, stirring, until lightly browned, about 5 minutes. Remove the nuts from the pan and chop.

In the same pan, heat the oil over medium heat. Season the chicken breasts with salt and pepper to taste. Cook the chicken until browned and just done, 4 to 5 minutes per side. Remove the chicken from the pan and let rest for 5 minutes before cutting the meat into chunks.

In a medium glass or stainless-steel bowl, combine the vinegar and salt and pepper to taste. Add the chicken.

Toss the pasta with the walnuts, the chicken-and-vinaigrette mixture and the watercress. Add additional olive oil, if needed. Serve warm

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