This recipe is based on one from Jo Cooks I started making when my daughter had a vegetarian phase. She is since back to eating meat so I now include chicken.
1 box pasta
1 lb boneless skinless chicken breast cubed
1 clove minced garlic
1 avocado
1 cup fresh spinach
1/2 cup almonds (original recipe uses pecans but my son is allergic to them)
1/4 cup basil
1/4 cup grated parmesan
3/4 to 1 cup pasta water
garlic powder, salt & pepper to taste
Cook pasta according to package instructions
Season chicken with pepper and garlic powder to taste. Sauté til done.
While the chicken is cooking, add the rest of the ingredients to a blender and blend until it turns into a smooth sauce. Start with 1/2 cup of pasta water and add more as needed to get the consistency you want.
Toss the pasta with the sauce and chicken and serve immediately. Top with shredded parmesan
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