Like, oh, basically everybody, we adore pasta, and we’d eat it every single day if we could. For our health’s sake, though, we know we shouldn’t, or that we at least should find ways to make it at least a little healthier. One of the best ways to do it is to shake up the sauces we use, and that’s what we’re doing with THIS: Avocado Pesto Chicken Pasta! Yes, it’s pasta with pesto, and that pesto’s also healthier than ever thanks to using avocados instead of oil! When you make it with chicken and cherry tomatoes, it’s a colorful, heart-healthy, and – most of all – DELICIOUS meal you’ll want all the time. Just take a look at THIS.
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Since Avocado Pesto is good for SO many uses – sandwich spread, toast topper, on pizza or with quinoa – this recipe yields much more than you’ll likely need for your pasta. So we’re actually giving you TWO recipes here— one for the pesto, which can last in the refrigerate for a few days or up to several months in the freezer, and one for the simple pasta, which is so easy and adaptable. Enjoy!
AVOCADO PESTO CHICKEN PASTA
Serves 6 to 8
Prep Time: 5 minutes
Total Time: 5 minutes
- 2 cups packed fresh basil leaves
- 1 large ripe avocado
- 4 cloves garlic
- ¼ cup walnuts
- 4 tablespoons fresh lemon juice
- 1 tablespoon water, plus more if desired
- ½ cup grated Parmesan cheese
- In the bowl of a food processor, add the basil, avocado, garlic, walnuts and lemon juice. Pulse until well blended.
- Add the water and process until creamy and smooth.
- Add the grated Parmesan and pulse until just combined.
- Store in an airtight container and refrigerate. Serve tossed with pasta (see below) or in your favorite dish.
Totally easy, right? We love how simple this healthier version of pasta is, and how easy it is to adapt to our families’ different needs. Don’t like or want chicken? Swap in another light meat you love, or take it out entirely and go vegetarian! Not a fan of tomatoes? Swap in your other favorite vegetables. Add Parmesan cheese as a garnish, or keep it dairy-free without it. Nut allergy? You can make the pesto without the nuts, although it will taste slightly different.
So what do you think? Will you give this Avocado Pesto Chicken Pasta a try? Have you ever made something similar before? How often do you eat pesto? What other traditional pasta sauce alternatives are your favorites? Tell us if you give these recipes a try and how they turn out for you!
Recipe adapted from Ambitious Kitchen