Avocado Pasta with Chicken Thighs and Zucchini

Nov. 24

Ingredients

(Serves 3-4)

4 - 6 chicken thighs
2 small zucchinis, maybe one large one, maybe 1 or 2 medium ones, sliced. I also like to peel off about half of the skin to reduce bitterness, but this is optional.
Half a tomato, maybe a whole tomato, chopped or wedged
1/2 onion chopped
3 cloves garlic, minced
Oregano, basil, rosemary, thyme to taste
Salt and ground pepper to taste
1 tbsp of butter

Cook your pasta to al dente
- Important: before draining, ensure you keep 1 cup of pasta water in a measuring cup
Drain, set aside, and drizzle your pasta with 1 tbsp of olive oil to ensure it doesn’t stick together
In a large food processor, add cashews, spinach, avocado, almond milk, garlic powder, salt and pepper. Blend until relatively smooth (this can take a while, but don’t worry—it’ll happen)
In a medium-sized saucepan on medium heat, add 1 tbsp. of olive oil, then add your pasta
Immediately add your avocado sauce mixture, then mix to combine
Slowly add in your pasta water, about 1/4 cup at a time. Continue mixing to your desired thickness (I used nearly the full cup)
After about ~5 minutes on heat while mixing constantly, add in your diced tomatoes
Cook & stir for another minute, then serve!

Start by adding a few tablespoons of oil to a frying pan large enough for 6 chicken thighs.
Place thighs skin down and cook on medium heat for 15 minutes. Season with salt and fresh ground pepper. Flip and cook for 5 additional minutes.
Remove the chicken and place on the side.
Toss in your minced garlic and chopped onion, cook for a few minutes.
Add sliced zucchinis and spices (oregano, basil, rosemary, thyme, salt, fresh ground pepper), cook for a couple minutes.
Add chopped tomatoes, cook until zucchini is soft, but still bright green.
Add butter and bring chicken back into the frying pan. Cover and cook 10 more minutes, stirring occasionally.
Dish and serve!

chickenzucchiniavocadopasta

Nathan Beck