Orecchiette with Chicken and Avocado
Orecchiette with Chicken and Avocado is a satisfying pasta for two that feels both hearty and fresh. The pasta gives the dish body, the chicken makes it substantial enough for dinner, and the avocado adds a creamy softness that changes the whole texture of the plate. It is a great small-batch meal when you want pasta, but with a slightly lighter feel.
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.
Nutrition
Calories: 642kcalCarbohydrates: 57gProtein: 34gFat: 24gSaturated Fat: 7gPolyunsaturated Fat: 3gSodium: 1361mgFiber: 10gSugar: 5g