Grilled Chicken Pasta Salad With Artichoke Hearts - cooking recipe

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)

Preparation

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.
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.
In a large pot of boiling salted water, cook the fusilli until just done. Drain, rinse with cold water, and drain thoroughly.
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.
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.
Serve with additional parmesan and Enjoy!