INGREDIENTS
3
Chicken breasts, boneless skinless
1 14 ounce can
1 1/4 cups canned, drained artichoke hearts, canned
1/4 cup
Flat-leaf parsley
3
Scallions including green tops
3/4 lb
Fusilli
1/2 tsp
Black pepper, fresh ground
1 1/4 tsp
Salt
7 tbsp
Olive oil
1 tbsp
Red-wine vinegar
2 tbsp
Parmesan cheese, grated