# What You Need:
→ Poultry
01 - 2 boneless, skinless chicken breasts (about 14 oz)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
→ Pasta
05 - 12 ounces dried spaghetti or linguine
→ Avocado Sauce
06 - 2 ripe avocados, peeled and pitted
07 - 1/2 cup Greek yogurt or sour cream
08 - 1/4 cup extra virgin olive oil
09 - 2 tablespoons fresh lemon juice
10 - 1 clove garlic, minced
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon freshly ground black pepper
13 - 1/4 cup fresh basil leaves, plus extra for garnish
→ Garnishes
14 - Freshly grated Parmesan cheese (optional)
15 - Lemon zest (optional)
16 - Red pepper flakes (optional)
# How-To:
01 - Preheat grill pan or outdoor grill over medium-high heat. Brush chicken breasts with 1 tablespoon olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Grill for 6-7 minutes per side until cooked through and juices run clear. Transfer to plate and let rest 5 minutes before slicing thinly.
02 - Bring large pot of salted water to boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain thoroughly.
03 - Combine avocados, Greek yogurt, olive oil, lemon juice, garlic, salt, black pepper, and basil leaves in food processor or blender. Blend until smooth and creamy.
04 - In large bowl, toss hot drained pasta with avocado sauce, adding reserved pasta water gradually as needed to achieve silky consistency.
05 - Add sliced grilled chicken and gently toss to combine. Divide among plates and garnish with basil, Parmesan, lemon zest, or red pepper flakes as desired. Serve immediately.
