Using canned artichoke hearts cuts the preparation time for this salad way down. They are surprisingly good; just be sure to rinse them thoroughly to get rid of any extra acidity or "tinny" taste.
Artichokes can be tough on wine since they tend to make even the driest ones taste sweet. To counteract this tendency, try an acidic white wine such as a Sancerre from France (made from sauvignon blanc grapes) or a sauvignon blanc from northern Italy.
- 3 boneless, skinless chicken breasts (about 1 pound in all)
- 7 tablespoons olive oil
- 1 1/4 teaspoons salt
- 1/2 teaspoon fresh-ground black pepper
- 3/4 pound fusilli
- 1 1/4 cups canned, drained artichoke hearts (one 14-ounce can), 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.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
709 calories; 27g total fat; 68mg cholesterol; 1034mg sodium; 73g carbohydrates; 4g fiber; 41g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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