Pasta Primavera

(by Mary Kate Magee)

4 boneless, skinless chicken breasts

extra virgin olive oil

salt

freshly ground black pepper

1/2 1b. cavatappi

2 small - medium mozzarella balls, cubed

2 pts. Campari tomatoes, halved

2 avocados, diced

6 oz. can medium pitted black olives

12 oz. jar quartered and marinated artichoke hearts, chopped fine

2 - 3 jars (8 oz. each) basil pesto

Rub chicken with olive oil, salt, and pepper.

In a large pan over medium heat, sauté chicken for 15 minutes on each side.

(Alternately, preheat oven to 375 F. and roast chicken for 30 minutes.)

Cut chicken into bite-sized pieces.

Bring a large pot of salted water to boil over high heat, and cook pasta al dente, 11 - 12 minutes.

Drain pasta, and add mozzarella, chicken, tomatoes, avocado, olives, artichokes, and pesto, mixing well.

Serve hot with freshly ground pepper.

Serves 6.

(A smaller amount, perhaps 1/2 c., of sun-dried tomatoes can be substituted for the fresh.)

(Read Cooking Our Way Through Quarantine, the story that accompanies this recipe.)