Grilled Chicken Pasta Salad With Artichoke Hearts
- Reviews 1
Ready In: 30 mins
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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