Lentil Spaghetti with Chicken & Creamy Avocado Sauce
Uncooked yellow lentil pasta
8¾ oz, spaghetti
1 item(s), medium, ripe, pitted and peeled
1 cup(s), loosely packed, plus more, chopped, for garnish
2 medium, cut into pieces
½ tsp, plus more for garnish
Fresh lemon juice
Cooked shredded chicken breast
1 cup(s), (from 5 oz rotisserie chicken or leftover roast chicken)
1 large, ripe, chopped (about 1 cup)
- 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.
- 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.
- 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.
- Serving size: 1½ cups