CHICKEN + AVOCADO SPAGHETTI

Name: CHICKEN + AVOCADO SPAGHETTI
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Cuisine: Mediterranean
Ingredients: 250g wholewheat spaghetti; salt; 80g frozen peas; 2 tbsp olive oil; 50g fresh breadcrumbs; grated zest and juice of 1 lemon; 2 skinless chicken breasts, thinly sliced; 2 large, perfectly ripe avocados, de-stoned and peeled (ideally Hass, as they are large and have super-creamy flesh); 3 heaped tbsp Greek yoghurt; 1/2 tsp garlic powder; 20g basil leaves; 30g parmesan, grated; 1 tsp smoked sweet paprika, flakes; extra-virgin olive oil, for drizzling

5 steps

Prep:5minCook:12min

Updated at: Thu, 17 Aug 2023 02:58:03 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories796.6 kcal (40%)

Total Fat34.8 g (50%)

Carbs87 g (33%)

Sugars6.3 g (7%)

Protein41.1 g (82%)

Sodium582.7 mg (29%)

Fiber16 g (57%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

250gwholewheat spaghetti

salt

80gfrozen peas

2 Tbspolive oil

50gbreadcrumbs

fresh

1lemon

grated zest and juice of

2skinless chicken breasts

thinly sliced

2avocados

large, perfectly ripe, de-stoned and peeled, ideally Hass, as they are large and have super-creamy flesh

3 heaped tbspgreek yoghurt

½ tspgarlic powder

20gbasil leaves

30gparmesan grated

1 tspsmoked sweet paprika

flakes

extra-virgin olive oil

for drizzling

Instructions

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.