Creamy avocado pesto chicken pasta. It's a lightened up version of traditional basil pesto and is done in about 45 minutes (including time to bake the chicken).
For the Chicken:
4-5chicken breast tenders
Olive oilfor brushing
For the Pasta:
1lbpenne pastaor desired pasta
For the Sauce:
1 1/2packed cups of fresh basil leaves
1/4cuppine nuts or walnutsI used a mixture of both
2 1/2tbspextra virgin olive oil
2tbspfreshly squeezed lemon juiceabout 1 lemon
Sea salt and pepper
3tbspgrated Parmesan cheese
To make the chicken:
Heat oven to 400 degrees F.
Brush chicken generously with olive oil and season with desired spices. I sprinkled salt, pepper, garlic powder, dried basil, and cayenne pepper over top.
Place chicken equally-spaced on greased baking sheet and cook for 15-20 minutes, or until chicken is completely white throughout and internal temperature reaches 165 degrees F.
Cut chicken into small pieces and set aside.
To make the pasta:
Bring a large pot of water to a boil and add salt.
Add penne and cook for 11 minutes, or until your preferred doneness.
While the pasta is cooking, prepare sauce.
Add basil leaves, garlic, and nuts to a food processor and pulse so the basil and nuts are well broken up.
Add olive oil, lemon juice, avocado flesh, and salt and pepper and process until sauce is creamy.
Once the pasta is done, drain cooked penne with a colander and return pasta to the pot.
Add sauce, Parmesan cheese, and chicken and stir so that everything is combined.
Serve while warm.
This is a great recipe to use leftover chicken in!Total time for this recipe includes preparing the chicken beforehand, and then cooking the pasta and making the sauce at the same time. It'll likely be quicker if you bake the chicken while the pasta/pesto sauce is happening.refrigerate leftovers for 2-3 days
Creamy Avocado Pesto Chicken Pasta
Amount Per Serving (1 g)
Calories 612Calories from Fat 324
% Daily Value*
Saturated Fat 6g38%
Polyunsaturated Fat 27g
* Percent Daily Values are based on a 2000 calorie diet.