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Grilled Chicken Pasta Salad with Artichoke Hearts

Source: Quick from Scratch - Pasta
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Rating: 4   Reviews: 1 See Reviews
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Active Time:  20 Minutes
Total Time:  20 Minutes
  Serves 4
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.
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
Grilled Chicken Pasta Salad with Artichoke Hearts Recipe at
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.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Artichoke Pastas
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 709
Fat. Total: 27g
Fiber: 4g
Carbohydrates, Total: 73g
Sodium: 1034mg
% Cal. from Fat: 34%
Cholesterol: 68mg
Protein: 41g
Spotlight Recipe Review See all 1 reviews »

Rating: 4
by: Licia, NJ Reviewed: 01/05/2014
always need another way to have chicken
tried the recipe since we are big chicken eaters. One change and/or comment I use jarred artichoke hearts and once you do you will never use a canned one again. They are really no more expensive and they taste a million times better. we really enjoyed the recipe
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