Grilled-Chicken Pasta Salad with Artichoke Hearts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Using canned artichoke hearts cuts the preparation time for this salad way down. They are surprisingly good; just be sure to rinse them thoroughly to get rid of any extra acidity or tinny taste. Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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.
4. Wine Recommendation: Artichokes can be tough on wine since they tend to make even the driest ones taste sweet. To counteract this tendency, try an acidic white wine such as a Sancerre from France (made from sauvignon blanc grapes) or a sauvignon blanc from northern Italy.
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