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   Ingredients :
2 pounds (1k) boneless, skinless chicken breasts
cup olive oil
1 pound (350 g) fusilli
2 artichoke hearts, cooked, and cut in pieces
6 green onions (white and green) chopped
cup parsley, finely chopped
2 tablespoons balsamic vinegar
3 tablespoons grated parmesan cheese


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 in slices ( 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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