3 boneless, skinless chicken breasts (about 1 pound in all)
7 tablespoons olive oil
1 1/4 teaspoons salt
1/2 teaspoon fresh-ground black pepper
3/4 pound fusilli
1 1/4 cups canned, drained artichoke hearts (one 14-ounce can), rinsed and cut into 6 wedges each
3 scallions including green tops, chopped
1/4 cup chopped flat-leaf parsley
1 tablespoon red-wine vinegar
2 tablespoons grated Parmesan cheese
Instructions
Light the grill or heat the broiler. Coat the
chicken with 1 tablespoon of the oil and season
with 1/4 teaspoon of the salt and 1/4 teaspoon of
the pepper. Grill or broil until just done, 4 to 5
minutes per side. Let the chicken rest for 5
minutes and then cut crosswise into 1/4-inch
slices.
In a large pot of boiling, salted water, cook the
fusilli until just done, about 13 minutes. Drain,
rinse with cold water, and drain thoroughly. In a
large bowl, toss the pasta with 1 tablespoon of the
olive oil.
Add the chicken, artichoke hearts, scallions,
parsley, the remaining 5 tablespoons oil, the
vinegar, the remaining 1 teaspoon salt and 1/4
teaspoon pepper, and the Parmesan to the pasta and
toss well.
Originally Submitted
12/26/2011
0 Out of 5 from
0 reviews
You can add this Grilled-Chicken Pasta Salad with Artichoke Hearts recipe to your own private DesktopCookbook.
