Chicken pasta with creamy avocado sauce
10
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Ingredients
Yellow lentil pasta
250 g, spaghetti
Avocado
150 g
Parsley, fresh
15 g, chopped plus extra to serve
Spring Onions
2 medium, thinly sliced
Lemon
1 zest(s) of 1
Lemon Juice, Fresh
2 tablespoon(s)
Olive Oil
2 tablespoon(s)
Chicken breast, skinless, grilled
150 g
Tomato
1 large, roughly chopped
Instructions
1
Cook the pasta in a pan of salted boiling water to pack instructions.
2
Meanwhile, in a blender, combine the avocado, parsley, spring onions, lemon zest and juice, oil, salt, black pepper and 60ml water, and blend until smooth.
3
Reserve 180ml of the pasta cooking water. Drain the pasta and return to the pan. Set the pan over a low heat. Add the chicken and toss for about 1 minute until heated through. Remove from the heat and add the avocado sauce and some of the cooking water. Toss to combine, then add the tomato and toss again. Garnish with the extra parsley and more lemon zest, then serve.
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