Grilled Chicken Pasta Salad with Artichoke Hearts
mary
Rinse canned artichoke hearts thoroughly!
ingredients
- 3 boneless skinless chicken breasts; about 1 lb in all
- 1 T olive oil
- 1 1/4 t salt
- 1/2 t pepper
- 3/4 lb fusilli
- 1 1/4 cups canned artichoke hearts (1 14 oz can) cut into 6 wedges each
- 3 scallions including green tops, chopped
- 1/4 cups chopped flat-leaf parsley
- 1 T red-wine vinegar
- 2 T grated Parmesan Cheese
directions
- 1
Light the grill or heat the broiler. Coat the chicken with 1 T of the oil and season with 1/4 t of salt and 1/4 t pepper. Grill or broil until just done, 4-5 minutes per side. Let the chicken rest for 5 minutes and then cut crosswise into 1/4" slices.
- 2
In a large pot of boiling 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 T of the olive oil.
- 3
Add chicken, artichoke hearts, scallions, parsley, the remaining 5 T oil, the vinegar, the remaining 1 t salt and 1/4 t pepper and the Parmesan to the pasta and toss well.
Source: Delish.com
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