How To Make Chicken Pasta Salad with Artichoke Hearts
This chicken pasta salad is packed with heavenly flavors! Grilled chicken and canned artichoke hearts are tossed in red wine vinegar for a delicious bite.
Serves:
Ingredients
- 3chicken,boneless skinless
- 7tbspolive oil
- 1¼tspsalt
- ½tspfresh ground black pepper
- ¾lbfusilli
- 1¼cupsartichoke hearts,canned, drained, rinsed and cut into 6 wedges each
- 3scallions,including green tops
- ¼cupflat leaf parsley,chopped
- 1tbspred wine vinegar
- 2tbspparmesan cheese,grated
Instructions
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Light the grill or heat the broiler. Coat the chicken with 1 tablespoon of the oil and season with ¼ teaspoon of the salt and ¼ teaspoon of the pepper.
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Grill or broil for about 4 to 5 minutes per side until just done. Let the chicken rest for 5 minutes and then cut crosswise into ¼-inch slices.
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In a large pot of boiling, salted water, cook the fusilli for about 13 minutes until just done. Drain, rinse with cold water and drain thoroughly. In a large bowl, toss the pasta with 1 tablespoon of olive oil.
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Add the chicken, artichoke hearts, scallions, parsley, the remaining oil, the vinegar, the remaining salt and pepper, and the Parmesan to the pasta and toss well.
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Serve and enjoy.
Nutrition
- Calories: 2517.21kcal
- Fat: 161.82g
- Saturated Fat: 43.09g
- Trans Fat: 0.87g
- Monounsaturated Fat: 73.91g
- Polyunsaturated Fat: 32.12g
- Carbohydrates: 72.35g
- Fiber: 7.03g
- Sugar: 3.30g
- Protein: 182.81g
- Cholesterol: 678.16mg
- Sodium: 1496.60mg
- Calcium: 218.61mg
- Potassium: 2213.57mg
- Iron: 10.73mg
- Vitamin A: 400.83µg
- Vitamin C: 29.75mg
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