Tuesday, July 14, 2009

Chicken Pasta Salad with Artichoke Hearts

My husband likes to pick up recipe magazines as we walk through the checkout stands. This last time it was Food and Wine- funny since we don't drink wine! LOL I immediately wanted to try this recipe upon seeing it and so for lunch today I got the chance.It looks like it needs a little more color but I am not sure what else to add. What do you think? Plus it's a cloudy day and that always makes me want to cook. Enjoy!

Chicken Pasta Salad with Artichoke Hearts

3 boneless, skinless chicken breasts
7 T olive oil
1 1/4 tsp salt
1/2 tsp pepper
3/4 lb fusilli
1 1/4 c drained artichoke hearts, rinsed and cut into wedges
3 scallions with green tops chopped
1/4 C leaf parsley
1 T red wine vinegar
2 T grated Parmesan cheese

Coat the chicken with 1 T olive oil and 1/4 tsp salt and 1/4 tsp pepper. Cook on a grill or in a frying pan until until than let it set for 5 minutes to rest. After it has rested slice it into 1/4 in slices
In a large pot of boiling, salted water cook the fusilli. Once cooked drain and then toss with 1 T olive oil.
Add the chicken, artichokes, scallions, parsley, remaining olive oil, vinegar, remaining salt and pepper, and parmesan. Toss well and serve!

1 comment:

Melissa said...

For more color you could add peas or cut up peppers or diced tomatoes.

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