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.