CHICKEN, PASTA AND MUSHROOM SALAD

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CHICKEN, PASTA AND MUSHROOM SALAD

Ingredients :

2 pounds (1k) boneless, skinless chicken breasts

¾ cup olive oil

1 ½ pound (350 g) fusilli

2 ½ artichoke hearts, cooked, and cut in pieces

6 green onions (white and green) chopped

½ cup parsley, finely chopped

2 tablespoons balsamic vinegar

3 tablespoons grated parmesan cheese

Salt

Pepper

Preparation:

Season chicken breasts with salt and pepper. In a skillet heat 3 tablespoons oil and fry chicken until done and golden. Remove from skillet and cut chicken in ¼ in slices (½ cm).

Cook fusilli in salted water until just done. Drain and rinse in cold water.

In a large bowl, toss pasta with 2 tablespoons oil. Add chicken, artichokes, onion, parsley, remaining oil, vinegar, salt and pepper. Toss well.

8 servings

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