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

Preparation

1. 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.