Note: My husband Paul had seconds, something he almost never does.
–4 chicken tenderloins or breast strips
–basil (fresh if possible)
–salt and pepper
–fresh tomatoes (2)
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.