Ingredients
3chicken,boneless skinless
7tbspolive oil
1¼tspsalt
½tspfresh ground black pepper
¾lbfusilli
1¼cupsartichoke hearts,canned, drained, rinsed and cut into 6 wedges each
3scallions,including green tops
¼cupflat leaf parsley,chopped
1tbspred wine vinegar
2tbspparmesan cheese,grated
Preparation
Light the grill or heat the broiler. Coat the chicken with 1 tablespoon of the oil and season with ¼ teaspoon of the salt and ¼ teaspoon of the pepper.
Grill or broil for about 4 to 5 minutes per side until just done. Let the chicken rest for 5 minutes and then cut crosswise into ¼-inch slices.
In a large pot of boiling, salted water, cook the fusilli for about 13 minutes until just done. Drain, rinse with cold water and drain thoroughly. In a large bowl, toss the pasta with 1 tablespoon of olive oil.
Add the chicken, artichoke hearts, scallions, parsley, the remaining oil, the vinegar, the remaining salt and pepper, and the Parmesan to the pasta and toss well.
Serve and enjoy.
