This is an old recipe of mine, I started making it 10 years ago when my husband and I first got together. It’s super easy, if you cook your chicken in advance you can have all the prep done before the pasta is cooked. It’s a fair amount of chopping but it’s worth it. And the bonus is that it doesn’t need to be refrigerated so it’s a great picnic or pot luck food.
1 pound short pasta with lots of nooks and crannies, curly (fusilli), bell shaped (campanelle), or radiators (radiatore) work best
1 can diced tomatoes
1 medium can sliced black olives, drained
1 8oz container crumbled feta cheese
1 14oz jar marinated artichoke hearts, save the marinade
1 avocado, ripe but firm, diced
1/4 cup red onion, diced, or 2 green onions, finely sliced
1/4 cup diced red bell pepper
2 pounds chicken breast or thighs, boneless and skinless, cooked, cooled and diced
1/4 cup teriyaki sauce
1/4 cup lemon juice
2 cloves of garlic, diced finely
2 tablespoons fresh basil, diced finely
black pepper to taste
Cook the chicken first. In a pan on low heat add chicken, 2 tablespoons teriyaki sauce, 2 tablespoons lemon juice and about 1/4 cup water. Once cooked let cool and save the juice from cooking.
While the pasta is cooking combine everything else except the artichoke marinade. Once the past is drained run cold water over it until it is cool. Combine with the rest of the mixture and taste for seasoning. If the past is dry, needs more sauce, you can add a little of the artichoke marinade.
It’s best cold and it’s even better if it’s sit in the fridge for a couple hours before serving. Again, it doesn’t need to be cold so you don’t have to stress if you can’t keep it in the fridge.