WOW!! It has been awhile. Life has truly been insane. Moving, all the issues with the house, training for a huge race and no internet for awhile took a big toll on me. Let's say cooking did not go high on the priority list. The house is still not put together and I still have an endless supply of boxes to unpack, but thankfully I am taking it all in stride. Life's to short!!
As I mentioned above I have been training for something I never in the world would of ever thought I would do, but somehow next weekend I will be doing it and hopefully surviving. It is a 180 mile relay race with 11 others. A group of High School Alumni all over the age of 40. I'm excited to spend the time with them, but also seriously scared of my abilities.
This "race" influenced this next recipe. I got it from a friend that I will be running with. I love avocados, but was skeptical to how it would taste as a pasta sauce? ........well verdict is It was AMAZING!!! It got raving reviews from the family. The girl that hates avocados had 2 helpings. I will be making it again and soon.
Basil, Tomato Pasta with Avocado Sauce
adapted from Runnersworld
2 chicken breasts cooked and diced
As I mentioned above I have been training for something I never in the world would of ever thought I would do, but somehow next weekend I will be doing it and hopefully surviving. It is a 180 mile relay race with 11 others. A group of High School Alumni all over the age of 40. I'm excited to spend the time with them, but also seriously scared of my abilities.
This "race" influenced this next recipe. I got it from a friend that I will be running with. I love avocados, but was skeptical to how it would taste as a pasta sauce? ........well verdict is It was AMAZING!!! It got raving reviews from the family. The girl that hates avocados had 2 helpings. I will be making it again and soon.
Basil, Tomato Pasta with Avocado Sauce
adapted from Runnersworld
2 chicken breasts cooked and diced
12 oz pasta (I used penne)
2 cups cherry tomatoes, halved
1/4 teaspoon salt
1 Tablespoon extra-virgin olive oil
1/2 cup packed fresh basil leaves, chopped
2 avocados, halved and pitted
3 large garlic cloves, chopped
1/4 cup lemon juice
1/4 cup grated Parmesan cheese
1/4 teaspoon freshly ground black pepper
2 cups cherry tomatoes, halved
1/4 teaspoon salt
1 Tablespoon extra-virgin olive oil
1/2 cup packed fresh basil leaves, chopped
2 avocados, halved and pitted
3 large garlic cloves, chopped
1/4 cup lemon juice
1/4 cup grated Parmesan cheese
1/4 teaspoon freshly ground black pepper
Instructions
Bring a large pot of salted water to a boil. Add pasta and cook until just tender. Remove from heat and reserve 1 cup cooking water. Drain pasta, cover, and set aside. In a bowl, add tomatoes and sprinkle with 1/4 teaspoon salt. Add oil and basil. Toss to coat. Set aside. Scoop avocado into empty pasta pot. Mash with a potato masher. Add garlic and lemon juice. Stir to combine. Whisk pasta water in, creating a light sauce. Mix in Parmesan cheese and pepper. Add pasta.chicken and tomato mixture and stir to coat. Top with additional Parmesan cheese (Optional).
Bring a large pot of salted water to a boil. Add pasta and cook until just tender. Remove from heat and reserve 1 cup cooking water. Drain pasta, cover, and set aside. In a bowl, add tomatoes and sprinkle with 1/4 teaspoon salt. Add oil and basil. Toss to coat. Set aside. Scoop avocado into empty pasta pot. Mash with a potato masher. Add garlic and lemon juice. Stir to combine. Whisk pasta water in, creating a light sauce. Mix in Parmesan cheese and pepper. Add pasta.chicken and tomato mixture and stir to coat. Top with additional Parmesan cheese (Optional).
Serve and Enjoy!
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