Quick and easy mid-week recipe for Lemony Avocado and Chicken Pasta
Use left-over roast chicken, buy a rotisserie chicken or simply roast or steam a few bone-in chicken breasts.
500 g spaghetti or linguini
15 ml olive oil
1 large onion, sliced
3 garlic cloves, crushed
1 red chilli, finely sliced
Peel of 1 lemon, sliced into thin strips
500 ml shredded cooked chicken
60 ml lemon juice
250 ml home-made chicken stock
60 ml roughly chopped italian parsley or basil
125 ml rocket leaves
2 avocados, peeled and diced
Salt and milled pepper
Cook pasta according to instructions.
Heat olive oil in a non-stick pan ans sauté onion until just soft. Add garlic, chilli and lemon peel and cook for 1 – 2 minutes.
Add chicken, lemon juice and stock and cook for about 5 minutes.
Remove from heat.
Add herbs, rocket and avocado.
Season well and toss gently with pasta.
Serve immediately with a salad.