Chicken With Clementine Sauce & Avocado Pasta

Recipe by rpgaymer
READY IN: 30mins




  • In a large bowl, combine avocado, basil, lemon juice, garlic, black pepper, and salt. Set aside.
  • Start cooking the pasta according to your package's directions.
  • Lightly pound the chicken into 1/8" thick cutlets, then season both sides evenly with salt and pepper.
  • Heat half of the olive oil in a large frying pan over medium-high heat. Add cutlets and cook for 5 minutes on each side. Transfer to a plate and keep warm.
  • Heat the rest of the olive oil in the pan, then add the shallots and sautee for about 1 minute. Sprinkle sugar over the shallots and cook undisturbed until it is melted and golden, or about another minute.
  • Stir in clementine slices, water, white wine vinegar, & red pepper. Scrape the pan for about 30 seconds, then lower the heat and let simmer for 3 minutes. (If you are using the spinach, add it right after this step and stir the sauce until the leaves have wilted.).
  • Drain the pasta, but don't rinse it. Put the pasta in the bowl holding the avocado mixture, and stir to combine well.
  • Serve chicken over pasta and top with clementine sauce.