Grilled Chicken Pasta Salad with Artichoke Hearts

Another yummy dinner for day 60 of social distancing/quarantining/sheltering in place, whatever you want to call it!

3 boneless, skinless chicken breasts, about 1 pound

7 tablespoons olive oil

1 1/4 teaspoons salt

1/2 teaspoon pepper

3/4 pound pasta

1 1/4 cups canned, drained artichoke hearts, rinsed and cut into 6 wedges each

3 scallions including green tops, chopped

1 tablespoon red wine vinegar

2 tablespoons Parmesan cheese

1  Preheat grill.  Coat chicken with 1 tablespoon oil and season with 1/4 teaspoon each salt and pepper.  Grill until just done, 4 – 5 minutes per side.  Let chicken rest 5 minutes before slicing.

2  Cook pasta according to package directions.  Drain and rinse with cold water.  Transfer pasta to large bowl and toss with 1 tablespoon oil.

3  Add chicken, artichokes, scallions, 5 tablespoons oil, vinegar, remaining salt and pepper, and Parmesan and toss well.

recipe from Food and Wine