Grilled-Chicken Pasta Salad with Artichoke Hearts
- Prep Time -
- Cook Time -
- Serves 4
Recipe Provided By: Food & Wine
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1. Ingredients
- 3 boneless skinless chicken breasts
- 7 tablespoons olive oil
- 1 1/4 teaspoons salt
- 1/2 teaspoon fresh ground black pepper
- 3/4 pound fusilli
- 1 (14 ounce) can canned, drained artichoke hearts, 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
Nutrition Info
Per Serving
- Calories: 709 kcal
- Carbohydrates: 74 g
- Dietary Fiber: 6 g
- Fat: 29 g
- Protein: 39 g
- Sugars: 3 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- 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.
Yield: 4 servings
3. Still Hungry?
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.
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A Summer Treat!
JonnY - June 26, 2008 01:46:34 AM PSTWhat a great recipe, and you definitely want to refrigerate overnight before enjoying! Makes a truly delicious cold treat on a hot summer day. Plus it lets all those flavors mix and mingle!
It's terrific just as it is or you can also get creative and make it your own with sun-dried tomatoes (those ones that come soaking in olive oil thats been stuffed with herbs mmm) , black olives, etc.
My tastes have me preferring 2 Tbsp of red wine vinegar and double the amount of fresh grated Parmesan cheese!
Every time I make this my friends make me bring them some where i work hehe. A favorite for sure! Enjoy!Was this review helpful to you? Yes - No Report Abuse
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YUMMY!
Stasi - May 25, 2008 01:03:17 PM PSTI make this meal once a week for my husband and 18 month old daughter. We all love that it tastes great, and has a lot of nutrition packed into it. I use the muti grain spiral pasta, and I also add some roasted red pepper, and some Itailian salad dressing for a little extra flavor. This meal also makes for a perfect lunch the next day. Tastes great cold.
Was this review helpful to you? Yes - No Report Abuse
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