Chicken Artichoke Pasta (Print Version)
# Ingredients:
01 -
2 skinless chicken breasts, no bones
02 -
Salt and black pepper, add to taste
03 -
1 tsp smoked paprika
04 -
1 tsp garlic powder
05 -
1 tsp dried oregano
06 -
1/2 cup of pine nuts
07 -
1 lb pasta (penne or similar), already cooked
08 -
One 14-ounce jar of artichoke hearts, marinated and drained
09 -
3/4 cup grated parmesan
10 -
1/2 cup freshly chopped basil and parsley (or your favorite herbs)
→ Dressing
11 -
Juice from 3 lemons
12 -
2 tbsp champagne vinegar
13 -
2 tsp mustard (dijon preferred)
14 -
1 tsp of honey
15 -
1/2 tsp grated lemon peel
16 -
2 minced garlic cloves
17 -
1/4 tsp sea salt
18 -
1/4 tsp ground pepper
19 -
1/2 cup high-quality olive oil
# Instructions:
01 -
Turn your grill on high and let it heat up fully.
02 -
Lightly sprinkle salt and pepper on the chicken. Combine the oregano, garlic powder, and paprika in a small bowl, then rub it onto both sides of the chicken breasts.
03 -
Place the chicken onto the grill. Cook each side for 5 to 6 minutes or until it’s no longer pink inside and the temperature reads 165°F. If you prefer, you can bake it or use pre-cooked shredded chicken. Set it aside to rest for 10 minutes, then dice into 1-inch chunks.
04 -
Fill a pot with water, add salt, and set it to boil. Cook pasta as directed on the package instructions.
05 -
Set a nonstick pan on low heat. Toss in the pine nuts and stir occasionally until they’re evenly golden brown, which takes about 6 to 8 minutes. Keep an eye on them to avoid burning.
06 -
In a big bowl, combine the pasta, chicken pieces, artichokes, parmesan, toasted pine nuts, and herbs. Pour half the dressing over and stir everything gently. If needed, add more salt, pepper, or extra dressing to suit your taste.
07 -
You can serve this right away or stick it in the fridge for up to 24 hours. It’ll store great, and leftovers stay tasty.
08 -
Grab a mixing bowl and whisk together the lemon juice, champagne vinegar, mustard, honey, lemon peel, garlic, plus the salt and pepper. Slowly pour in the olive oil while whisking until it all combines. This dressing can be made ahead of time and refrigerated until you’re ready to use it.
# Notes:
01 -
You can prep this salad the day before and store it in the fridge for up to a day.
02 -
Be extra careful while toasting the pine nuts. They can easily burn if left on the heat too long.