Grilled Chicken Pasta Salad With Artichoke Hearts
photo by Bakabeth
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 lb boneless skinless chicken breast
- 7 tablespoons olive oil
- 1 1⁄4 teaspoons salt
- 1⁄4 teaspoon garlic powder
- 1⁄2 teaspoon fresh ground black pepper
- 3⁄4 lb fusilli
- 1 1⁄4 cups artichoke hearts, drained, rinsed and cut into 6 wedges each (1 14 ounce can)
- 3 scallions, including green tops, chopped
- 1⁄4 cup flat leaf parsley, chopped
- 1 tablespoon red wine vinegar, plus
- 2 teaspoons red wine vinegar
- 2 tablespoons parmesan cheese, grated (and more to taste)
directions
- Light the grill or heat the broiler. Coat the chicken with 1 tbsp of the oil and season with 1/4 tsp salt, 1/4 tsp garlic powder and 1/4 tsp 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-inch slices.
- In a large pot of boiling salted water, cook the fusilli until just done. Drain, rinse with cold water, and drain thoroughly.
- In a large bowl, toss the pasta with 1 tbsp olive oil. Make sure to coat all the pasta thoroughly, so it won't stick together.
- Add the chicken, artichoke hearts, scallions, parsley, remaining 5 tbsp oil, the vinegar, remaining 1 tsp salt, 1/4 tsp pepper, and the Parmesan to pasta and toss well.
- Serve with additional parmesan and Enjoy!
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RECIPE SUBMITTED BY
I love to cook! I always have. When I was little my older brother would let me be his sous chef (which usually meant "getting" to do the labor intensive jobs like shelling peas and wrapping dumplings) When I was growing up we all took turns cooking dinner and I was Mondays and Thursday. By now cooking really has become my hobby. Half the time I'm flipping through cook books or cooking magazines. It is what relaxes me at night and I love to plan out meals for my family and friends. I love the feeling of success with a recipe. It is almost better than the consuming itself!