Chicken Spaghetti with an Avocado Cream Sauce
Chicken Spaghetti with an Avocado Cream Sauce
Original recipe by: Chefsavvy Creamy Avocado Pasta
Changes made by: Stacy Turnbow
INGREDIENTS
INSTRUCTIONS
Pre-heat oven to warm setting.
Cube chicken and place in large skillet with 2 tablespoons of olive oil. Season with garlic powder, onion powder, salt and pepper (all to taste preferences) and cook until done. Place in an oven safe bowl, cover with foil and place in the oven.
Boil pasta until al dente about 7 minutes.
Add avocados, basil, lemon juice, extra virgin olive oil, half and half, Parmesan cheese, salt and pepper to a blender. Pulse on the food processor setting a couple of times then stir until thick and creamy. Pour into the skillet used to cook chicken and heat on medium until it just begins to bubble.
Drain the pasta and drizzle with a little bit of oil. Place into the skillet with the sauce. Add chicken and toss the avocado sauce with the cooked pasta. Serve immediately.
Garnish with red pepper flakes, Parmesan cheese and basil if desired.
Original recipe by: Chefsavvy Creamy Avocado Pasta
Changes made by: Stacy Turnbow
INGREDIENTS
- 13.25 ounces whole wheat spaghetti
- 2 large Chicken breasts cubed and cooked
- garlic powder; to taste
- onion powder; to taste
- salt and pepper (for chicken)
- 2 tablespoons olive oil for cooking chicken
- 3 ripe avocados, cut in half with the skin and seed removed
- 6 sprigs fresh basil (Basil paste or chopped "half dried" basil will work just fine. these items can be found in the refrigerated section in the produce department)
- ½ lemon, juiced
- 2 tablespoons extra virgin olive oil
- 3/4 cup half and half or enough to reach desired consistency
- 4 tablespoons Parmesan cheese, shredded
- ¼ teaspoon salt
- ¼ teaspoon pepper
INSTRUCTIONS
Pre-heat oven to warm setting.
Cube chicken and place in large skillet with 2 tablespoons of olive oil. Season with garlic powder, onion powder, salt and pepper (all to taste preferences) and cook until done. Place in an oven safe bowl, cover with foil and place in the oven.
Boil pasta until al dente about 7 minutes.
Add avocados, basil, lemon juice, extra virgin olive oil, half and half, Parmesan cheese, salt and pepper to a blender. Pulse on the food processor setting a couple of times then stir until thick and creamy. Pour into the skillet used to cook chicken and heat on medium until it just begins to bubble.
Drain the pasta and drizzle with a little bit of oil. Place into the skillet with the sauce. Add chicken and toss the avocado sauce with the cooked pasta. Serve immediately.
Garnish with red pepper flakes, Parmesan cheese and basil if desired.
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