Thursday, June 14, 2012

Avocado Spinach Pesto Pasta with Lemon Parmesan Crusted Chicken

Two of my favorite things are avocados and pesto. Combine them into one? Yes PLEASE! I loved this dish. The pesto flavor wasn't overpowering and the avocado added the perfect amount of depth and creaminess.


I am trying my hardest to make full meals instead of just part...old me would have made the pasta and called it good. But, the new more complete planner that I am tryng to become decided chicken would be a nice addition. I am glad I included it. It not only made it more well rounded, but added a flavor punch all it's own.

Recipe:
Yield: 4-6 servings

For the Pasta:
12 oz linguine
1/4 cup almonds
1 avocado, seeded
2 cups spinach
3/4 cup fresh basil leaves
Juice of 1 lime
2 cloves garlic, minced
1/2 tsp salt
1/2 tsp pepper
3/4 cup parmesan cheese, grated
1 tbsp olive oil

For the Chicken:
2 boneless skinless chicken breasts, halved
1/4 cup bread crumbs
1/2 tsp salt
1/4 tsp pepper
1/4 cup parmesan cheese, grated
1 tbsp lemon zest
Juice from 1 lemon
1 tbsp olive oil

Place the almonds in a food processor. Pulse until small crumbs. Add the flesh from the avocado, spinach, basil, lime juice, garlic, salt, and pepper and blend until smooth. Add the olive oil and continue blending. This will help to thin it up a little. Stir in the parmesan, using a spoon, not the food processor.

Cook the pasta according to package directions. Drain and add pesto mixture to pasta, toss to coat evenly.

Combine bread crumbs, salt, pepper, parmesan cheese, and lemon zest. Cover the chicken breasts in lemon juice. Dip into the bread crumb mixture and completely coat.

Warm olive oil in a skillet. Place crumb coated chicken in the skillet and cook though, turning occasionally. Serve warm.

Source: pesto adapted from Me versus Martha, chicken Tasty Tiff Original

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