Name: Angel Hair Pasta with Chicken and Avocado Pesto
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
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

Watch how to make this recipe.

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.

Angel Hair Pasta with Chicken and Avocado Pesto

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