PASTA CON CARCIOFI E POLLO ALLA GRIGLIA
Pasta with Artichokes and Chargrilled Chicken Choose an artichoke that feels heavy for its size and has firm, tightly packed leaves that are green (with some purple undertones). Avoid artichokes with leaves that are spongy, loose, dry, splayed, split, pitted or brown at the tips. SERVES 6 1 tablespoon olive oil 3 boneless, skinless chicken breasts 500 g (1 lb 2 oz) pasta 8 prosciutto slices 280 g (10 oz) jar artichokes in oil, drained and quartered, oil reserved 150 g (5½ oz) semi-dried (sun-blushed) tomatoes, thinly sliced 90 g (3¼ oz) baby rocket (arugula) leaves 2–3 tablespoons balsamic vinegar
Lightly brush a chargrill or frying pan with the oil and heat over high heat. Cook the chicken for 5–6 minutes on each side, or until cooked through. Thinly slice and set aside. Cook the pasta in a large saucepan of rapidly boiling salted water until al dente. Drain well and return to the pan to keep warm. Meanwhile, place the prosciutto on a grill tray and cook under a hot grill (broiler) for 2 minutes on each side, or until crisp. Cool slightly and break into pieces. Combine the pasta with the chicken, prosciutto, artichokes, tomato and rocket in a bowl and toss. Whisk together 3 tablespoons of the reserved artichoke oil and the balsamic vinegar and toss through the pasta mixture. Season and serve.
Fry or chargrill the chicken breasts, then thinly slice.