Artichokes, Capers, Olives, Lemon Zest, and Grilled Chicken on Pasta Shells

By Flyer920

Ingredients

• Salsa Cruda:
• 8 quarts water
• 3 tablespoons salt
• 1 pound small pasta shells
• 1 (6-ounce) jar artichoke hearts, drained
• 1/4 cup drained and rinsed capers
• 1/2 cup pitted and chopped Kalamata olives
• juice and zest of 1 lemon
• 3 Chicken breasts seasoned and grilled
• 1/2 cup extra-virgin olive oil
• freshly ground black pepper to taste
• 1/2 cup chopped fresh basil

Details

Adapted from epicurious.com

Preparation

Step 1

n a 10-quart pot, bring the water to a brisk boil. Add salt and stir in the pasta shells. When the water returns to a boil, begin timing and cook al dente according to the package directions. Reserve 1/2 cup of the pasta cooking water. Drain the pasta, but do not rinse. Transfer the shells to a large serving bowl. Stir in the reserved pasta water to keep the pasta from sticking to itself. Pasta continues to cook and absorb water even when it has been drained. Add in the salsa cruda ingredients and toss. Garnish with chopped basil