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!