Avocado Cream Pasta with Herb Chicken
Herbed Chicken with Creamy Avocado Pasta Swirls
Ingredients:
2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste
8 oz linguine or spaghetti (whole wheat or gluten-free if preferred)
1 ripe avocado
1/4 cup plain Greek yogurt
2 tablespoons fresh lemon juice
1 garlic clove, minced
2 tablespoons olive oil
1/4 cup chopped fresh parsley
1/4 cup grated parmesan (optional)
Crushed red pepper flakes (optional)
Directions:
Season chicken breasts with thyme, oregano, salt, and pepper. Heat olive oil in a pan over medium heat and cook chicken for 5–6 minutes on each side until golden and cooked through. Remove from heat and slice.
Meanwhile, cook the pasta in salted boiling water according to package instructions. Drain and set aside.
In a blender, combine avocado, Greek yogurt, lemon juice, garlic, olive oil, and a pinch of salt. Blend until smooth and creamy.
Toss the cooked pasta with the avocado cream sauce until well coated.
Plate the pasta and top with the sliced herb chicken. Garnish with fresh parsley, parmesan, and red pepper flakes if desired.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 430 kcal | Servings: 2 servings