Avocado Chicken Pasta with Roasted Red Peppers
Creamy Avocado Chicken Pasta with Roasted Pepper Delight
Ingredients:
8 oz pasta (penne or fusilli)
2 ripe avocados
2 boneless, skinless chicken breasts
1 cup roasted red peppers, sliced
2 cloves garlic, minced
1/4 cup grated Parmesan cheese
1/4 cup fresh basil leaves, chopped
2 tablespoons olive oil
1 tablespoon lemon juice
Salt and pepper to taste
1/4 teaspoon red pepper flakes (optional)
Directions:
Cook the pasta according to package instructions. Drain and set aside.
While the pasta cooks, season the chicken breasts with salt and pepper.
In a skillet over medium heat, heat 1 tablespoon of olive oil and cook the chicken for about 6-7 minutes per side or until fully cooked. Let rest, then slice into strips.
In a blender or food processor, combine avocados, lemon juice, garlic, 1 tablespoon olive oil, and Parmesan cheese. Blend until creamy. Add a tablespoon of pasta water if the sauce is too thick.
In a large bowl, toss the cooked pasta with the avocado sauce until fully coated.
Add in the roasted red peppers, sliced chicken, and fresh basil. Toss gently to combine.
Sprinkle with red pepper flakes for a little kick, if desired. Serve immediately.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 520 kcal | Servings: 4 servings