Chicken Avocado Pasta

Ingredients (check list):

  • 7oz / 200g Linguine, cooked to packet instruction (saving 1 cup starchy pasta water)
  • Creamy Avocado Sauce
  • 1/4 cup/ 60ml Extra Virgin Olive Oil
  • 1 large Avocado, ripe but not bruised
  • 1 handful Fresh Basil
  • 1 clove of Garlic
  • 1/2 Lemon, juice only (or to taste)
  • Starchy Pasta Water, as needed
  • Salt & Black Pepper, to taste

Grilled Chicken

  • 1 large Chicken Breast, butterflied
  • 1/4 tsp each: Dried Oregano, Dried Thyme, Garlic, Salt
  • drizzle of Olive Oil
  • squeeze of Lemon Juice
  • Black Pepper, to taste
  • Roasted Cherry Tomatoes
  • 1 cup / 200g Cherry Tomatoes
  • drizzle of Olive Oil
  • Salt & Black Pepper, to taste
  • To Serve

Parmesan

  • Fresh Basil
  • Side Salad (see notes)
  • Garlic Bread

Instructions:

  1. In an oven tray, combine your cherry tomato ingredients and roast in the oven for 10-12mins at 200c/390f. For a more intense flavour roast at a low temp over a longer period of time (as low as 150c/300f for as long as 1hour+).
  2. Meanwhile, in a zip lock bag combine your grilled chicken ingredients and allow to marinade for as long as you have time for (up to 8 hours). Grill on high heat for a few mins each side, until just white through the centre, then allow to rest to one side. Just before serving, slice into strips, ensuring you slice against the grain and at an angle.
  3. In a food processor, combine your avocado sauce ingredients, using pasta water to thin out as needed and adjusting seasoning to preference. Toss through your pasta, then add in your tomatoes (with all the yummy juices from the pan).
  4. Serve with sliced grilled chicken on top, a heavy sprinkling of parmesan, a side salad and some garlic bread.
  5. Quick 1 min demo!

Notes:
a) Side Salad – Here I simply used Rocket/Arugula, Pine Nuts, Red Onion, Extra Virgin Olive Oil, Lemon Juice and Seasoning. Also, check out my Homemade Garlic Bread Recipe!
b) Calories based on no sides or toppings, just the pasta, sauce and tomatoes.

This article and recipe adapted from this site

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