Lentil Spaghetti with Chicken & Creamy Avocado Sauce
9
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Dinner hits the table in a flash when you can blend up the sauce in the time it takes to cook the pasta and use rotisserie chicken as the protein. Ripe avocados form the base of the creamy sauce with lemon and herbs to keep the flavors bright and fresh.
Ingredients
Uncooked yellow lentil pasta
8¾ oz
Avocado
1 medium, pitted, and peeled
Fresh parsley
1 cup(s), loosely packed, plus more, chopped, for garnish
Scallions
2 medium, cut into pieces
Lemon zest
½ tsp(s), plus more for garnish
Fresh lemon juice
2 tbsp(s)
Olive oil
2 tbsp(s)
Kosher salt
¼ tsp(s)
Black pepper
⅛ tsp(s)
Grilled skinless boneless chicken breast
5 oz, 1 cup shredded cooked skinless chicken breast
Tomato
1 large, chopped (about 250 ml [1 cup])
Instructions
1
Cook spaghetti in salted water according to package directions.
2
Meanwhile, in blender, combine avocado, parsley, scallions, lemon zest and juice, olive oil, salt, pepper, and ¼ cup water and blend until smooth. Set aside.
3
When pasta is cooked, reserve ¾ cup cooking water; drain pasta and return to the pot. Place pot on low heat, add chicken, and toss until chicken is warmed through, about 1 minute.
4
Remove from heat. Add avocado sauce and enough cooking water to create a creamy sauce.
5
Top with diced tomato and garnish with chopped parsley and grated lemon peel.
6
Per serving 1 ½ cups
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