Photo by T. Mike Fletcher
Marinade
2 teaspoons minced garlic
2 teaspoons lemon juice
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon black pepper, coarse ground preferably
¼ cup vegetable oil
4 – 6 ounces boneless, skinless chicken breasts
Combine all but the chicken breasts, mixing well. There will not be a lot of marinade and that is as it should be. Place the chicken breasts in the marinade in a single layer then turn them to coat both sides. Cover and refrigerate 6 hours or overnight.
Bruschetta Topping
1/4 cup marinated artichokes, reserving the liquid for the pasta salad
3/4 cup juiced and seeded tomatoes, chopped
1 tablespoon fresh basil, chopped
Scant teaspoon minced garlic
1 tablespoon olive oil
Salt, to taste
Pepper, to taste
Mix all together and leave at room temperature until needed.
Makes about 1 cup or four ¼ cup servings.
Artichoke Pasta Salad
½ pound penne pasta, uncooked
½ cup diced celery
½ cup red pepper
½ cup yellow pepper
1 6.5– or 7–ounce jar marinated artichokes (plus those left from the bruchetta topping), drained, reserving the liquid
6 ounces provolone cheese, cut in ½-inch dice
Reserved marinade liquid
1 to 2 tablespoons vinegar or lemon juice
3 to 4 tablespoons oil
½ to 1 teaspoon sugar
Salt to taste
Pepper to taste
Bring a large pot of salted water to a boil. Add the pasta and cook 12 to 14 minutes until al dente. Drain and rinse. Toss with a tablespoon of oil and allow to cool completely.
Combine the celery, red and yellow peppers, artichokes and cheese in a large bowl. Add the cooled pasta.
Whisk together the reserved liquid, vinegar or lemon juice, oil and sugar. At this point taste the dressing and adjust the vinegar or lemon juice, oil and sugar if necessary. Add salt and pepper to taste. Pour over the ingredients and toss well.
This is best made at least several hours ahead and chilled or even the day ahead. Bring to room temperature. Toss again before serving.
Assembly
Grill the chicken and top with the bruchetta mixture. Serve with the pasta salad.
By Helen Fletcher, The Ardent Cook
