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

Lentil Spaghetti with Chicken & Creamy Avocado Sauce

2 - 10
PersonalPoints™ per serving
Total Time
20 min
5 min
15 min
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.


Uncooked yellow lentil pasta

8¾ oz, spaghetti


1 item(s), medium, ripe, pitted and peeled

Fresh parsley

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

Uncooked scallion(s)

2 medium, cut into pieces

Lemon zest

½ tsp, plus more for garnish

Fresh lemon juice

2 Tbsp

Olive oil

2 Tbsp

Kosher salt

¼ tsp

Black pepper


Cooked shredded chicken breast

1 cup(s), (from 5 oz rotisserie chicken or leftover roast chicken)

Fresh tomato(es)

1 large, ripe, chopped (about 1 cup)


  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