Angel Hair Pasta with Chicken and Avocado Pesto
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1140
- Total Fat
- 47
- Saturated Fat
- 7
- Carbohydrates
- 98
- Dietary Fiber
- 12
- Sugar
- 4
- Protein
- 81
- Cholesterol
- 199
- Sodium
- 1270
- Total: 25 min
- Active: 25 min
Ingredients
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
Directions
- 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.
- Bring a large pot of water to a boil. Cook the pasta according to the package directions.
- Meanwhile, in a food processor, blend together the basil, walnuts, avocados, lemon juice, garlic and olive oil. Add salt and pepper to taste.
- 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.