Ripe avocado blended into a silky no-cook sauce, tossed with hot pasta and grilled chicken breast. Fresh, quick, and nourishing.
# What You'll Need:
→ Poultry
01 - 2 boneless, skinless chicken breasts (approximately 14 oz)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
→ Pasta
05 - 12 oz dried spaghetti or linguine
→ Avocado Sauce
06 - 2 ripe avocados, peeled and pitted
07 - 1/2 cup Greek yogurt or sour cream
08 - 1/4 cup extra virgin olive oil
09 - 2 tablespoons fresh lemon juice
10 - 1 clove garlic, minced
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon freshly ground black pepper
13 - 1/4 cup fresh basil leaves, plus extra for garnish
→ Garnishes
14 - Freshly grated Parmesan cheese (optional)
15 - Lemon zest (optional)
16 - Red pepper flakes (optional)
# How to Prepare:
01 - Preheat grill pan or outdoor grill to medium-high heat. Brush chicken breasts with 1 tablespoon olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Grill for 6 to 7 minutes per side until cooked through with clear juices. Transfer to plate and rest 5 minutes before slicing.
02 - Bring large pot of salted water to boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta cooking water, then drain pasta thoroughly.
03 - Combine avocados, Greek yogurt, olive oil, lemon juice, garlic, salt, black pepper, and basil in food processor or blender. Process until smooth and creamy consistency is achieved.
04 - Place hot drained pasta in large bowl and toss with avocado sauce. Add reserved pasta water gradually until silky consistency is reached.
05 - Add sliced grilled chicken to pasta mixture and gently toss to combine. Divide among serving plates and garnish with additional basil, Parmesan, lemon zest, or red pepper flakes as desired. Serve immediately.
