Chicken and Spaghetti in Creamy Avocado Sauce
Servings: 4 -6
Ingredients
- 1 12 ounce box Barilla Pronto Spaghetti
- 3 cups cold water
- 1 tablespoon extra virgin olive oil
- 1 clove garlic minced
- 1 bunch asparagus ends trimmed
- 1 pint grape or cherry tomatoes halved (I used red and yellow grape tomatoes)
- 1 ripe avocado peeled and pitted
- 1 large clove garlic
- ¼ cup shaved Parmesan cheese
- 2 grilled chicken breasts already cooked, sliced into strips
Instructions
- Pour the entire box of Barilla Pronto Spaghetti in a large skillet.
- Pour 3 cups of cold water into the pan making sure all of the spaghetti is covered by the water.
- Cook on high, stirring occasionally for 10 minutes until most of the water is absorbed.
- In a large skillet, heat 1 tablespoon minced garlic and oil for 1-2 minutes.
- Add asparagus and tomatoes and cook on medium heat for 3-4 minutes. Set aside.
- Place avocado, clove garlic, and cheese in blender or food processor and blend until smooth.
- Pour avocado sauce on top of spaghetti in the skillet. Add in the asparagus, tomatoes and sliced chicken. Mix well. Serve immediately.