This creamy, nutritious pasta dish combines the heart-healthy fats of avocado with lean protein from chicken for a satisfying meal that doesn’t compromise on taste or nutrition.
Ingredients
For the Pesto:
- 1 cup fresh basil, tightly packed
- 1 large ripe avocado, peeled and pitted
- 2 Tbsp pine nuts
- 2 cloves garlic
- 3 Tbsp water, plus more if needed
- 2 Tbsp fresh lemon juice
- 1⁄2 cup grated Parmesan cheese (optional)
- Salt, to taste
For the Pasta:
- 2 chicken breasts, cut into 1-inch cubes
- 1 Tbsp olive oil
- 1 Tbsp lemon juice
- 1 clove garlic, minced
- Salt and pepper, to taste
- 5 cups (300g) dry Fusilli or pasta of choice
Instructions
- Start by making the pesto: Add the basil, water, lemon juice, garlic, and pine nuts to a blender or food processor. Process until mostly smooth.
- Add the avocado, salt, and Parmesan cheese to the blender and blend again until smooth and creamy. Set aside.
- Place the pasta in boiling water and cook according to package instructions, checking regularly to avoid overcooking.
- While the pasta cooks, place the chicken, lemon juice, garlic, and salt and pepper in a bowl, then mix to coat evenly.
- Heat the olive oil in a skillet and add the seasoned chicken.
- Sauté until the chicken is lightly browned on all sides and cooked through.
- Turn off the heat, cover the skillet, and set aside.
- Drain the cooked pasta and return it to the pot.
- Add the chicken and avocado pesto sauce to the pasta, toss until well combined, and serve warm.
Tip: For a quicker version, use rotisserie chicken and skip steps 4-7