Ingredients

• 1 lb boneless skinless chicken breast
• 7 tablespoons olive oil
• 1 1/4 teaspoons salt
• 1/4 teaspoon garlic powder
• 1/2 teaspoon fresh ground black pepper
• 3/4 lb fusilli
• 1 1/4 cups artichoke hearts, drained, rinsed and cut into 6 wedges each (1 14 ounce can)
• 3 scallions, including green tops, chopped
• 1/4 cup flat leaf parsley, chopped
• 1 tablespoon red wine vinegar, plus
• 2 teaspoons red wine vinegar
• 2 tablespoons parmesan cheese, grated (and more to taste)

Instructions

1. Light the grill or heat the broiler. Coat the chicken with 1 tbsp of the oil and season with 1/4 tsp salt, 1/4 tsp garlic powder and 1/4 tsp pepper.

2. Grill or broil until just done, 4-5 minutes per side. Let the chicken rest for 5 minutes and then cut crosswise into 1/4-inch slices.

3. In a large pot of boiling salted water, cook the fusilli until just done. Drain, rinse with cold water, and drain thoroughly.

4. In a large bowl, toss the pasta with 1 tbsp olive oil. Make sure to coat all the pasta thoroughly, so it won't stick together.

5. Add the chicken, artichoke hearts, scallions, parsley, remaining 5 tbsp oil, the vinegar, remaining 1 tsp salt, 1/4 tsp pepper, and the Parmesan to pasta and toss well.

6. Serve with additional parmesan and Enjoy!