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Source: Food and Wine Quick from Scratch

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.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
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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 rotelle
1 1/4 cups (one 14-ounce can) artichoke hearts, rinsed and cut into 6 wedges each
3 scallions, including green tops, chopped
1/4 cup flat leaf parsley, chopped
2 tablespoons red wine vinegar
2 tablespoons grated Parmesan cheese




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.


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