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Angel Hair Pasta with Chicken and Avocado Pesto

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings
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1/4 cup olive oil, plus more to coat the skillet

4 boneless, skinless chicken breasts 

Salt and freshly ground black pepper to taste 

1 pound angel hair pasta 

1 large bunch fresh basil leaves (about 3 ounces) 

1/2 cup walnuts 

2 ripe avocados, pitted and peeled 

1 1/2 tablespoons freshly squeezed lemon juice 

4 cloves garlic


  1. Heat a large skillet over medium heat. Add enough olive oil to coat the skillet. Season the chicken breasts generously with salt and pepper. Cook until golden brown on one side, 8 to10 minutes; flip and cook until cooked through and no longer pink, about 5 minutes more. Transfer to a cutting board and slice into strips.
  2. Bring a large pot of water to a boil. Cook the pasta according to the package directions.
  3. Meanwhile, in a food processor, blend together the basil, walnuts, avocados, lemon juice, garlic and olive oil. Add salt and pepper to taste.
  4. Drain the pasta into a colander. Transfer it to a large serving platter or bowl and toss with the pesto. Top with the sliced chicken. Serve immediately.

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