(by Mary Kate Magee)
4 boneless, skinless chicken breasts
extra virgin olive oil
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.
(A smaller amount, perhaps 1/2 c., of sun-dried tomatoes can be substituted for the fresh.)