BASIL CHICKEN / FRESH TOMATO / PESTO – AVOCADO PASTA

Note:  My husband Paul had seconds, something he almost never does.

–4 chicken tenderloins or breast strips

–basil (fresh if possible)

–salt and pepper

–olive oil

–fresh tomatoes (2)

–penne pasta

–avocado

–garlic powder

 

1 – Measure 1 cup of penne pasta and place in an uncovered baking dish.  Add one teaspoon of salt.  Just cover with water.  Cook for 2 and one-half minutes on high in the microwave, and then cook for 8 and one-half minutes on 50 percent power.  When done, cover to preserve warmth.

2 – Place chicken in covered baking dish with a little water.  Season with tiny snips of basil, salt, pepper, and olive oil.  Cook for 5 minutes after the pasta has finished.

3 – Chop the tomatoes, and season with basil, salt, pepper, and olive oil. 

4 – Cut open an avocado, discarding the pit.  Cut across two ways, and then scoop out into a food processor.  Add generous amount of basil and one-fourth cup of olive oil, plus salt, pepper and garlic powder, and pulse.

5 – When the pasta is done (al dente), stir in the pesto – avocado sauce.

6 – Serve the chicken hot, the pasta warm, and the tomato cold.

–adapted from Allrecipes.

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