Grilled Chicken Pasta with Artichoke Hearts and Tomatoes
This recipe was prepared by a member of the Winter 2009 Job Training class. Under the direction of Trainer Susan Logozzo, each trainee prepared their recipes and presented them to the staff.
Ingredients (serves 4)3 boneless, skinless chicken breasts (about 1 pound)
7-8 Tb. olive oil
1-1 1/2 tsp. salt
1/2 tsp. black pepper
3/4 lb. penne pasta
1 14 oz. can artichoke hearts, drained and rinsed, each cut into 4-5 pieces
4 scallions rinsed and finely chopped (including green part)
1 pt. container grape tomatoes, each cut lengthwise in half
1/2 c. chopped Italian parsley
2 Tb. red wine vinegar
1/2 c. grated Parmesan cheese
Preparation1. Put a pan of salted water on stove to boil for the pasta.
2. Preheat broiler or grill. Rub a little olive oil on both sides of chicken and sprinkle with a little of the salt and pepper. Grill or broil chicken, 4-5 minutes on each side (thermometer will register 165 degrees). Let chicken rest at least 5 minutes, then cut crosswise into 1/4" slices.
3. Cook the pasta until done, drain thoroughly, place in serving bowl, and immediately toss with 3 Tb. olive oil. Add the chicken, artichokes, scallions, tomatoes, parsley, remaining 4-5 Tb. oil, vinegar, remaining salt and ppepper, and 1/3 c. Parmesan cheese. Toss well. Sprinkle remaining cheese on top.