Lentil spaghetti with chicken & creamy avocado sauce

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