Creamy Avocado Pesto Chicken Pasta Recipes
CREAMY AVOCADO PESTO CHICKEN PASTA
Creamy avocado pesto chicken pasta. It's a lightened up version of traditional basil pesto and is done in about 45 minutes (including time to bake the chicken).
Provided by Sweet Basil
Categories Mom's Best 100 Easy Chicken Recipes
Time 45m
Number Of Ingredients 13
Steps:
- Heat oven to 400 degrees F.
- Brush chicken generously with olive oil and season with desired spices. I sprinkled salt, pepper, garlic powder, dried basil, and cayenne pepper over top.
- Place chicken equally-spaced on greased baking sheet and cook for 15-20 minutes, or until chicken is completely white throughout and internal temperature reaches 165 degrees F.
- Cut chicken into small pieces and set aside.
- Bring a large pot of water to a boil and add salt.
- Add penne and cook for 11 minutes, or until your preferred doneness.
- While the pasta is cooking, prepare sauce.
- Add basil leaves, garlic, and nuts to a food processor and pulse so the basil and nuts are well broken up.
- Add olive oil, lemon juice, avocado flesh, and salt and pepper and process until sauce is creamy.
- Once the pasta is done, drain cooked penne with a colander and return pasta to the pot.
- Add sauce, Parmesan cheese, and chicken and stir so that everything is combined.
- Serve while warm.
Nutrition Facts : ServingSize 1 g, Calories 612 kcal, Carbohydrate 51 g, Protein 24 g, Fat 36 g, SaturatedFat 6 g, Cholesterol 44 mg, Sodium 2280 mg, Fiber 6 g, Sugar 1 g, UnsaturatedFat 27 g
CREAMY AVOCADO PESTO - DELISH!
A creamy pesto without the cream! This pesto sauce is delicious and I guarantee you'll never make it a different way again! Double recipe for a full pound of pasta.
Provided by Nicmic921
Categories Main Dish Recipes Pasta Shrimp
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Fill a large pot with lightly salted water and bring to a boil. Stir in penne, and return to a boil. Cook pasta uncovered, stirring occasionally, until mostly cooked through, but still firm to the bite, 8 to 10 minutes. Add shrimp to boiling water and cook until shrimp are bright pink on the outside and the meat is no longer transparent in the center, 2 to 3 minutes. Drain penne and shrimp; transfer back to empty pot.
- Blend avocado, lemon juice, basil, 2 tablespoons Romano cheese, garlic, salt, and black pepper in a food processor until smooth. Add olive oil and pulse until creamy. Remove blade from food processor and stir diced tomatoes into the creamy pesto. Transfer pesto to pot with pasta and shrimp; stir to coat. Serve with about 2 tablespoons Romano cheese, salt, and black pepper.
Nutrition Facts : Calories 479.7 calories, Carbohydrate 50.3 g, Cholesterol 50.6 mg, Fat 24.5 g, Fiber 6.8 g, Protein 16.6 g, SaturatedFat 4.5 g, Sodium 145.2 mg, Sugar 1.5 g
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