- 3 boneless skinless chicken breasts
- 7 tablespoons olive oil
- 1 1/4 teaspoons salt
- 1/2 teaspoon fresh ground black pepper
- 3/4 pound fusilli
- 1 (14 ounce) can canned, drained artichoke hearts, rinsed and cut into 6 wedges each
- 3 scallions including green tops, chopped
- 1/4 cup chopped flat leaf parsley
- 1 tablespoon 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.