Lentil spaghetti with chicken & creamy avocado sauce
8
Points®
Total time: 20 min • Prep: 5 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Dinner hits the table in a flash when you use rotisserie chicken as the protein and can blend up a sauce in the time it takes to cook the pasta. Ripe avocado forms the base of the creamy sauce with no dairy in sight.
Ingredients
Uncooked yellow lentil pasta
8¾ oz, spaghetti
Avocado
1 item(s), ripe, 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, plus more for garnish
Fresh lemon juice
2 Tbsp
Olive oil
1 Tbsp
Kosher salt
¼ tsp
Black pepper
⅛ tsp
Cooked shredded chicken breast
1 cup(s), (from 5 oz rotisserie chicken or leftover roast chicken)
Tomato
1 large, ripe, chopped (about 1 cup)
Instructions
1
In a pot of salted boiling water, cook the pasta according to the package directions. Reserve ¾ cup of the pasta cooking water. Drain the pasta and return to the pot.
2
Meanwhile, in a blender, combine the avocado, parsley leaves, scallions, lemon zest and juice, oil, salt, black pepper, and ¼ cup water and blend until smooth.
3
Set the pot of pasta over low heat. Add the chicken and toss until heated through, about 1 minute. Remove from heat. Add the avocado sauce and some of the cooking water. Toss to combine. Add the tomato and toss. Garnish with the chopped parsley and more lemon zest.
4
Serving size: 1½ cups
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