Avocado-Basil Chicken Pasta

Time to give you another great pasta recipe! It was a super busy day today so I'm glad I am at home right now. Finally time to relax after I write this blog post! This pasta is super easy and quick to make, I had it after my workout and it was perfect. Don't feel hungry at all right now.


Duration: 15 minutes

The ingredients for 1 serving:

  • 100 g gluten free pasta (mine is made of brown rice)
  • 1 chicken breast filet
  • 125 g chestnut mushrooms
  • 1 small white onion
  • 8 cherry tomatoes
  • 2 garlic cloves
  • 1 avocado
  • Handful of fresh basil leaves
  • 1 tomato
  • 1/2 lime
  • 1 tbs roasted pine nuts
  • Parmesan cheese flakes
  • Pepper & salt
  • olive oil

What you do:
  1. Boil water in your kettle. Slice the chicken into cubes of the same size. Add the chicken to a frying pan with a splash of olive oil and season with salt and pepper. Cook on medium heat.
  2. Cook the pasta as directed on the package.
  3. Slice the mushrooms and onion and add these to the pan after about 5 minutes together with 1 crushed garlic clove and the cherry tomatoes. Bake for another 5 minutes until the chicken is done. 
  4. Meanwhile, add the avocado, fresh basil leaves, the other crushed garlic clove and a splash of water to your blender. Season with salt and pepper and blend until smooth. Add more water if it's too thick. When it's a smooth sauce add the juice of half a lime, mix and pour it into a bowl. Slice the tomato into small cubes and mix with the avocado-basil sauce. 
  5. Drain the pasta, mix with the chicken and vegetables and then stir through the sauce. Serve with some parmesan cheese flakes on top.

Enjoy!

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