Avocado and Chicken Paleo Pasta
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 lb spaghetti squash
- 1⁄2 cup fresh basil, chopped
- 2 large avocados
- 1 garlic clove, minced
- 1 lemon, juiced
- 1 cup plain fat free Greek yogurt
- 1 1⁄2 lbs boneless skinless chicken breasts, cooked
- 1 red bell pepper
- 1⁄2 cup cherry tomatoes
- 1 zucchini
- sea salt
- pepper, to taste
directions
- Preheat oven to 400°F.
- Using sharp knife, cut spaghetti squash in half lengthwise and scoop out the seeds.
- Place the sides cut side up on a foil lined baking sheet. Baste with olive oil and season with oregano, salt and pepper.
- Roast the squash for 40 minutes, then allow to cool before handling.
- While squash is roasting prepare avocado sauce by combining the avocados, lemon juice, yogurt, garlic, sea salt and pepper into a blender and pulsing until smooth.
- Either grill the chicken and remaining veggies or saute them on an oiled skillet over medium-high heat.
- Once the squash is cool, use a fork to scrape out the noodles and combine with the avocado sauce, chicken and veggies.
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