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Heart Month Recipe – Chicken Avocado Pasta

February 10, 2021





  • Whole grain pasta
  • ½- ¾ cup Extra virgin olive oil
  • 1 large Avocado
  • Fresh basil leaves
  • 2-3 cloves of Garlic (only 1 for sauce, 1-2 for asparagus)
  • 1 Lemon (1/2 for sauce, squeeze for chicken)
  • 1 large Chicken breast
  • 1/2 tsp of Dried oregano, dried thyme, garlic powder
  • 1 pinch of parsley
  • Salt and pepper to taste


Roasted tomatoes and asparagus

  • On a baking sheet, combine tomatoes, asparagus, a drizzle of olive oil, diced garlic, pepper, and parsley. Roast in oven for 10-12min at 400F.


  • In a mixing bowl, add chicken, oregano, thyme, oil, lemon juice, garlic powder, pepper. Coat chicken evenly.
  • Cook over medium-high heat until cooked thoroughly. Set aside to rest.


  • Cook pasta in boiling water until al dente. Scoop out a cup of starchy pasta water, set aside.
  • In a blender, combine avocado, 2tbsp olive oil, basil, 1 garlic clove, juice from ½ of a lemon, pepper,
    and a small amount of pasta water. Add more pasta water until you reach
    desired texture. In a large mixing bowl, coat pasta in the sauce.  Add in roasted tomatoes w/ the juices from the pan.


  • Twirl pasta onto plate.
  • Slice chicken, stack on edge of pasta
  • Place asparagus on plate.
  • Sprinkle basil and parmesan on top.