Grilled Chicken Pasta Salad With Artichoke Hearts

• 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)

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!

chicken breast, olive oil, salt, garlic, fresh ground black pepper, fusilli, hearts, scallions, flat leaf parsley, red wine vinegar, red wine vinegar, parmesan cheese

Taken from www.food.com/recipe/grilled-chicken-pasta-salad-with-artichoke-hearts-249806 (may not work)