Chicken Avocado Pesto Pasta – Easy Keto Recipe

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Chicken Avocado Pesto Pasta

A great low-carb and keto dish, proving that you don’t need to miss out on a pasta dinner with this Chicken Avocado Pesto Pasta.

Zucchini noodles (zoodles) are mixed with chicken and a creamy avocado sauce, made with avocado, basil, and garlic, this is the perfect dish for midweek or a weekend dinner.

To make the zucchini noodles use a spiralizer, a vegetable peeler, or your favorite kitchen knife, just cut them to the ideal size.

Try this Keto Pesto Chicken Casserole made with cauliflower, chicken, and pesto!

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Variations: Chicken Avocado Pesto Pasta

• Bacon: Top with crumbled bacon or mix some in with the chicken while cooking.
• Meat: Substitute chicken for turkey, pork, fish, or tofu.
• Vegetables: Add any vegetables available, such as cauliflower, broccoli, or green beans.
• Seeds: Add in some seeds such as Chia Seeds or Flaxseed for extra healthiness.

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STORAGE: Chicken Avocado Pesto Pasta

FRIDGE: Place in an airtight container and store for up to 2-3 days.

FREEZER: Place in an airtight container and store in the freezer for up to 3 months.

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REHEATING: Chicken Avocado Pesto Pasta

STOVETOP: Place in a saucepan, and heat on medium heat for 4-5 minutes, stirring frequently.

OVEN: Place in an ovenproof dish and cover, cook at 350F/180C for 10-15 minutes

MICROWAVE: Place in a microwave-safe dish and cook on full power for 1-2 minutes.

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Chicken Avocado Pesto Pasta RECIPE

INGREDIENTS 

(2 Servings)

2 Zucchinis

8 oz of Chicken (cubed)

1 Tablespoon Coconut Oil

For The Avocado Cream Sauce

1 Avocado

2 Tablespoons Olive Oil

1/2 Cup of Cold Water

1/2 Cup of Fresh Basil (roughly chopped)

1 Clove of Garlic (roughly chopped)

Salt and Pepper to taste

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INSTRUCTIONS 

1. Heat the coconut oil in a pan on medium heat.

2. Add in the chicken and cook for 7-8 minutes, stirring frequently, until thoroughly cooked.

3. While the chicken is cooking spiralize, or slice the zucchini, then add to the chicken for the final 1-2 minutes, and cook until slightly softened.

4. Combine all the avocado cream sauce ingredients (avocado, olive oil, water, basil, garlic, salt, and pepper) in a blender and blend for 2-3 minutes until smooth.

5. Pour the avocado sauce over the top of the chicken and noodles, and mix well until evenly covered.

6. Serve with fresh chopped basil scattered over the top.

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EQUIPMENT

Large Pan

Blender

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TIME

PREP TIME: 10 Minutes

COOK TIME: 12 Minutes

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Nutrition Facts

(per serving)
Fat: 40 g
Carbs: 16 g
Net Carbs: 3 g
Protein: 36 g
Total Calories: 440 Calories

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