ANGEL HAIR PASTA WITH CHICKEN AND AVOCADO PESTO

Angel Hair Pasta with Chicken and Avocado Pesto image

Provided by Trisha Yearwood

Time 25m

Yield 4 servings

Number Of Ingredients 9

1/4 cup olive oil, plus more to coat the skillet
4 boneless, skinless chicken breasts
Salt and freshly ground black pepper to taste
1 pound angel hair pasta
1 large bunch fresh basil leaves (about 3 ounces)
1/2 cup walnuts
2 ripe avocados, pitted and peeled
1 1/2 tablespoons freshly squeezed lemon juice
4 cloves garlic

Steps:

Heat a large skillet over medium heat. Add enough olive oil to coat the skillet. Season the chicken breasts generously with salt and pepper. Cook until golden brown on one side, 8 to10 minutes; flip and cook until cooked through and no longer pink, about 5 minutes more. Transfer to a cutting board and slice into strips.
Bring a large pot of water to a boil. Cook the pasta according to the package directions.
Meanwhile, in a food processor, blend together the basil, walnuts, avocados, lemon juice, garlic and olive oil. Add salt and pepper to taste.
Drain the pasta into a colander. Transfer it to a large serving platter or bowl and toss with the pesto. Top with the sliced chicken. Serve immediately.