Lunch: Grilled-Chicken Pasta Salad with Artichoke Hearts

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
7 tbsp. olive oil
1 1/4 tsp. salt
1/2 tsp. fresh-ground black pepper
3/4 lb. fusilli
1 1/4 c. canned
3 scallions including green tops
1/4 c. Chopped flat-leaf parsley
1 tbsp. red-wine vinegar
2 tbsp. 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.
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.

Reviews


Add a review for Grilled-Chicken Pasta Salad with Artichoke Hearts

(How often do you make and eat this recipe?)

(How difficult is it for you to make this recipe?)

Register to learn what this meal can do for you

Create a new plan every week and get full access to our premium plans

Subscribe now