Friday, August 9, 2013

My 2 Cents

This entry is currently being edited.  Please enjoy this recipe until it's finished:

Grilled Chicken Pasta Salad with Artichoke Hearts
from Food & Wine's Quick from Scratch Pasta

3 boneless, skinless chicken breasts (about 1 pound in all)
7 TBS olive oil
1 1/4 tsp salt
1/2 tsp black pepper
3/4 lb fusilli
1 1/4 cups canned, drained artichoke hearts (or one 14 oz can), rinsed and cut into wedges
3 scallions including green tops, chopped
1/4 cup chopped flat-leafed parsley
1 TBS red wine vinegar
2 TBS grated Parmesan cheese

Coat chicken with 1 TBS 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, 4-5 minutes and then cut crosswise into 1/4" 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 TBS of the olive oil.

Add the chicken, artichoke hearts, scallions, parsley, the remaining 5 TBS oil, the vinegar, the remaining 1 teaspoon salt and 1/4 teaspoon pepper, and the Parmesan cheese to the pasta.  Toss well.  Enjoy :-)

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