Lentil Spaghetti with Chicken & Creamy Avocado Sauce
10
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
8.75 oz
Avocado
1 item(s), medium
Fresh parsley
1 cup(s)
Uncooked scallion(s)
2 medium
Lemon zest
0.5 tsp
Fresh lemon juice
2 Tbsp
Olive oil
2 Tbsp
Kosher salt
0.25 tsp
Black pepper
0.125 tsp
Cooked shredded chicken breast
1 cup(s)
Tomato(es)
1 large
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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