Grilled-Chicken Pasta Salad with Artichoke Hearts

Ingredients

• 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

Preparation

1. 1. 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.
2. 2. 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.
3. 3. 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.
4. Wine Recommendation: 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.