Search

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.)

Recent Posts

See All

Crab Imperial

(by Aimee Lee Ball) 5 T. butter, divided 1 T. flour 1/2 c. milk 1 1/2 t. Worcestershire sauce 2 T. dry sherry 1/2 c. mayonnaise 1 T. fresh lemon juice 1/2 t. salt 1/4 t. freshly ground pepper 1 lb. fr

Dolores's Chocolate Chip Banana Bread

(by Ann-Rebecca Laschever) Use the ripest (almost rotten) bananas you can find. The yellow peels should be at least half browned, and the bananas inside squishy and browning.My mom always made it in a

Savory Plantains

(by Janet LoSole) 2 green plantains 2 T. coconut oil 1 small onion, diced 1 c. chopped greens (chard, kale, collards) 1 clove garlic, crushed sea salt to taste 1 t. curry powder 1 can (13.5 oz.) cocon