Chicken-Avocado Pasta

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This came to me from my brother’s ex-wife (she knows how much my son loves avocado).  I have modified it to suit my family’s taste.

2 Lg Boneless, skinless, chicken breasts

8 oz. dried bow tie pasta

2 lg avocados, halved, seeded, peeled, and coarsely chopped

1 C chopped fresh basil

2 lemons, juiced

1/4 – 1/2 C olive oil

3 cloves garlic, minced

1/4 t ground black pepper

1/4 t salt

1/2 – 3/4 C shredded Pecorino Romano or Parmesan cheese

Cook chicken with 2 T of olive oil in skillet until browned.

Cook pasta in water salted with 1/4 t of the salt until done, drain and place into large serving bowl.

Chop chicken into small bite sized pieces add to pasta with remaining ingredients.  Toss well and serve immediately.

Serves 4

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