Lemon Chicken Artichoke Pasta (Print Version)
# Ingredients:
01 -
2 boneless, skinless chicken breasts
02 -
Kosher salt and pepper to taste
03 -
1 teaspoon garlic powder
04 -
1 teaspoon smoked paprika
05 -
1 teaspoon oregano
06 -
½ cup pine nuts
07 -
1 pound short-cut pasta, cooked
08 -
1 14-ounce jar marinated artichoke hearts, drained
09 -
¾ cup shredded parmesan cheese
10 -
½ cup chopped fresh herbs, such as parsley and basil
→ Vinaigrette
11 -
3 tablespoons lemon juice
12 -
2 tablespoons champagne vinegar
13 -
2 teaspoons dijon mustard
14 -
1 teaspoon honey
15 -
½ teaspoon freshly grated lemon zest
16 -
2 garlic cloves, minced
17 -
¼ teaspoon salt
18 -
¼ teaspoon pepper
19 -
½ cup extra virgin olive oil
# Instructions:
01 -
Preheat your grill to the highest setting.
02 -
Season the chicken with salt and pepper. Mix together garlic powder, oregano, and smoked paprika, then sprinkle on both sides of the chicken.
03 -
Place the chicken on the grill and cook for 5 to 6 minutes per side or until the internal temperature reaches 165°F. Alternatively, you can bake the chicken or use shredded rotisserie chicken. Allow the chicken to rest for 10 minutes, then chop into 1-inch pieces.
04 -
Bring a pot of salted water to a boil. Add the pasta and cook according to package instructions.
05 -
Heat a nonstick skillet over low heat. Add the pine nuts and toast, stirring frequently, until golden, about 6 to 8 minutes. Be careful not to let them burn.
06 -
In a large bowl, combine the cooked pasta, chopped chicken, artichoke hearts, parmesan cheese, toasted pine nuts, and fresh herbs. Drizzle with half the vinaigrette and toss to combine. Taste and adjust seasoning with salt, pepper, and additional vinaigrette as needed.
07 -
The salad can be served immediately or prepared up to 24 hours in advance for storage in the refrigerator. Leftovers keep well.
08 -
In a mixing bowl, whisk together lemon juice, champagne vinegar, dijon mustard, honey, lemon zest, minced garlic, salt, and pepper. While whisking, gradually stream in olive oil until emulsified. The vinaigrette can be made up to one day in advance and stored in the refrigerator.
# Notes:
01 -
The salad can be prepared ahead and stored in the fridge for up to 24 hours to save time during gatherings.
02 -
Toast the pine nuts carefully as they can burn quickly if left unattended.