Creamy Avocado Chicken Spaghetti
Mains | 17.09.2015
INGREDIENTS: (Serves 1)
40g Wholemeal Pasta
1tsp Rapeseed Oil
1 Chicken Breast
3 Sprigs Basil
3 Springs Parsley
1 Lemon (juice)
1 Garlic clove
Pinch Sea Salt
Put the wholegrain spaghetti in a saucepan of boiling water and cook until al dente.
Dice the chicken breast and pan fry in a little rapeseed oil. Remove from heat once cooked through.
In a blender mix together the basil, parsley, avocado, lemon juice, crushed garlic and sea salt until smooth.
Spiralize the courgette and add to the spaghetti for the last 1-2 mins. Strain and return to the saucepan.
Stir the chicken and avocado sauce into the spaghetti/courghetti.
Swirl pasta around and serve on a plate, slice cherry tomatoes and arrange around the edge, finally garnish with a basil leaf.
Calories = 551kcal
Protein = 37g
Fat = 30g (Saturated fat = 5.9g)
Carbohydrates = 30.9g (Sugars = 4.3g)
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