Chicken pasta with creamy avocado sauce
This avocado sauce is so simple, you’ll be kicking yourself you didn’t start making it sooner. It pairs perfectly with pasta and chicken, and we’ve added fresh tomatoes too, to boost the veg.
1 medium, finely shredded rind and juice
Cooked skinless chicken breast
150 g, shredded
1 large, roughly chopped
Fresh flat-leaf parsley
15 g, frozen, chopped, plus extra to serve
- Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Reserve ¾ cup (185ml) pasta water, then drain and set aside.
- Meanwhile, process avocado, parsley, three-quarters of the rind, juice, oil and ½ cup (125ml) water in a food processor until smooth. Season with salt and pepper.
- Return pasta to pan and heat over a low heat. Add chicken and toss for about 1 minute or until heated through. Remove from heat. Add avocado sauce, reserved pasta water and tomato. Toss to combine. Serve sprinkled with extra parsley and remaining lemon rind.
Storage tip: Store any leftovers with baking paper directly on the surface to prevent browning. Keep for up to 2 days.