This Orecchiette with Chicken and Avocado recipe is a healthy recipe with just 3 major ingredients. For this particular recipe I cut the ingredients about the same size as the pasta itself, it gives the pasta a different look.
Updated 4/16/24
Since the individual pieces in this pasta are relatively small, I couldn’t stop wondering how you would eat this pasta? With knife and fork, knife and spoon, spoon and fork? How do you eat your pasta? I prefer a fork over a spoon, even with small pasta forms. With a fork your bites are smaller. I come from a family of fast eaters, so whatever I can do to slow myself down is a plus. I also feel that it tastes better with a fork – total nonsense, I know, but that’s just what I feel.
Key Ingredients in This Recipe
- Pasta
- Chicken breast
- Green bell pepper
- Shallot
- Avocado
- Garlic butter
- White wine
- Spices – coriander, cumin, chili powder, pepper, salt
How to Make Orecchiette with Chicken and Avocado
There is not much to explain about this Orecchiette with Chicken and Avocado recipe, but I will show you a few steps nevertheless.
- Step 1 – Chop shallot fine and cut the chicken breast, avocado and bell pepper to a size similar as the orecchiette.
- Step 2 – Cook the pasta in salted water, according to the directions on the packaging.
Step 3 – Mix the spices and rub it into the cubes chicken. Cook the chicken in the garlic butter until done. This will take about 5 minutes.
Remove the chicken from the skillet and keep warm.
Step 4 – Add the shallot to the same skillet and cook until translucent. Add the bell pepper at the last minute and cook 1-2 minutes. Make sure it is still snappy.
- Step 5 – Add the white wine and mix.
- Step 6 – Add the drained pasta, the chicken and the avocado cubes and mix. You may want to add some pasta water if needed.
Step 7 – When all is warm serve and enjoy!
Other Recipes to Try
- Avocado Chicken Salad
- Green Rice Salad with Avocado Grapes and Cucumber
- No Guilt Avocado Spinach Pasta
Orecchiette with Chicken and Avocado
Ingredients
- 1/4 teaspoon coriander
- 1/4 teaspoon cumin
- 1 teaspoon salt
- 1/4 teaspoon chili powder
- 1/4 teaspoon pepper
- 8 ounces chicken breast
- 1 tablespoon garlic and parsley butter
- 4 ounces orechiette pasta
- 1 shallots
- 1/2 green bell pepper
- 3/4 cup white wine
- 1 avocado
Instructions
- Mix the spices, salt and pepper.
- Cut the chicken breast in small cubes and rub the cubes with the salt, pepper and spices.
- Chop shallots fine and cut green bell pepper in cubes, about the same size as the chicken.
- Chop the avocado in cubes, about the same size as the chicken.
- Heat the garlic butter in a pan and cook the chicken, until fully cooked. This will take about 5 minutes.
- Bring water and salt to a boil and add the pasta. Cook the pasta according to the direction on the packaging.
- Take the chicken out of the pan and keep it warm. Add the shallot to the same skillet and cook until translucent.
- Add the bell pepper at the last minute and cook 1-2 minutes. Make sure it is still snappy.
- Add the white wine and warm it in the pan, loosening all brown pieces in the pan.
- Drain the pasta. Add pasta to the pan.
- Add chicken back into the pan, followed by the avocado cubes.
- Toss everything and allow to warm a little. You may want to add some pasta water if needed.
- Season with salt and pepper and serve.
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