Photo of Lentil Spaghetti with Chicken & Creamy Avocado Sauce by WW

Lentil Spaghetti with Chicken & Creamy Avocado Sauce

Points® value
Total Time
15 min
5 min
10 min
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.


Uncooked yellow lentil pasta

8¾ oz


1 medium, pitted, and peeled

Fresh parsley

1 cup(s), loosely packed, plus more, chopped, for garnish


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


Grilled skinless boneless chicken breast

5 oz, 1 cup shredded cooked skinless chicken breast


1 large, chopped (about 250 ml [1 cup])


  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