Pasta with Chicken & Avocado Pesto
Ingredients:
- 1 lb. ground chicken
- 1/2 c. spinach, cooked
- few basil leaves
- 1 ripe avocado
- 1/2 c. cooked green peas (I used frozen)
- 1/2 c. cottage cheese
- 1/2 t. lemon juice (prevents avocado from browning)
- 1 1/2 c. small pasta, uncooked
Directions:
1. In a medium sauce pan, add peas and 1/4 c. water; bring to a boil. Add the spinach, cover, reduce heat to low, and simmer for about 5 minutes. Meanwhile, cook the pasta in a large pot according to package directions, then drain and return to pan. (reserve some of the pasta water to thin the sauce).
2. Brown the chicken over medium-high heat, adding a small amount of olive oil, if necessary. Be sure to crumble the chicken as much as possible to make it easier for little ones to eat. Set aside.
3. For the sauce, blend peas, spinach, basil leaves, avocado, and lemon juice. Add about 3-4 ladels of pasta water to thin the sauce.
4. Combine chicken, pasta, sauce, and cottage cheese. Add additional pasta water as needed to make a creamier sauce.
And now, a word from the silliest food critic ever...
hmm... interesting...
pleasing!
lounge like you have a belly full of pasta
such a lady!
pairs well with some cold milk
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