Chicken + Avocado Spaghetti

Wholewheat spaghetti with peas, golden chicken and a silky avocado-yoghurt lemon sauce, finished with crispy lemony breadcrumbs, parmesan, basil and paprika flakes.

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Step 1

Bring a large saucepan of water to the boil and season it generously with salt. Add the spaghetti and cook according to the packet instructions. Two minutes before the end of the spaghetti’s cooking time, remove a cup of the pasta water and keep to one side, add the peas and cook for 1–2 minutes. Drain and return the peas and spaghetti to the saucepan.

Step 2

While the pasta is cooking, heat 1 tablespoon of the olive oil in a frying pan over a medium heat, add the breadcrumbs and lemon zest and cook for 5–6 minutes until golden brown and crispy, moving them around in the pan to make sure they don’t burn. Remove from the pan, set aside and wipe the pan clean.

Step 3

Add the remaining tablespoon of olive oil to the frying pan, return it to the hob and turn up the heat. Add the sliced chicken and cook for 3–4 minutes until golden brown and cooked through.

Step 4

Add the avocado flesh and yoghurt to a blender along with the lemon juice, garlic powder, three-quarters of the basil and the pasta water and blend until perfectly smooth.

Step 5

Pour the avocado sauce over the pasta and peas, add the chicken and toss through. Using a pair of tongs, portion out the pasta. Sprinkle each serving with some of the crispy breadcrumbs, parmesan and smoked paprika flakes, drizzle over a little extra-virgin olive oil and tear the remaining basil over the top to serve.