Creamy Avocado and Spinach Chicken Pasta

(I made this on 10/25/13 and thought it was yummy!  Comfort food!  I had turkey tenders and red chard so I used those instead of chicken and spinach.  I did not use as much thyme since I am not a huge fan.  Just used a couple of T of dried basil.  Added some o.p. to it as well.  Blended up the spinach mixture in blender.  It makes a lot!  Froze some of it to see how well it takes to that.  Dad loved it and would have loved some garlic bread with it.  We both liked the lemon in it.  Made it bright!  We could not taste the avocado or chard.  It was just creamy and rich.  All of the flavors blended well together.  Will make regularly- probably once a month.  Going to try some of it cold tomorrow.  Might be yummy on cucumber boats.)

from Paleomg

Prep time:  20 mins

Cook time:  25 mins

Total time:  45 mins

Serves: 4

 

Ingredients

• 1 spaghetti squash, halved lengthwise, seeds removed
• 2 avocados, pits removed
• 6 cups of fresh spinach (or more, if you’d like)
• 1lb chicken, diced
• ½ yellow onion, diced
• ½ cup fresh basil, stems removed
• 3 garlic cloves, minced
• juice of 1 lemon
• 3 tablespoons olive oil
• 1 tablespoon parsley
• 1 tablespoon thyme
• 1 tablespoon garlic powder
• salt and pepper, to taste

Instructions

1. Preheat oven to 400 degrees.
2. Cut spaghetti squash in half, lengthwise, and remove the excess seeds and strings.
3. Place open side down on a baking sheet and cook for 20-25 minutes or until spaghetti squash is soft when you push the skin or the threads easily come out when you take a fork to it.
4. While your spaghetti squash cooks, place a tablespoon of olive oil in a medium saucepan over medium heat.
5. Add two minced garlic cloves to your hot pan and then toss in your spinach. Let your spinach wilt down, then add it to your food processor.
6. In the same pan, add your diced chicken and onion to cook down.
7. Then add ½ tablespoon of parsley, thyme, garlic powder, and a bit of salt and pepper to the pan and mix well.
8. While your chicken cooks down, add 2 avocados to your food processor along with your lemon, fresh basil, ½ tablespoon of parsley, thyme, and garlic powder and a bit of salt and pepper, to taste. Puree until smooth, then add your 2 tablespoons of your leftover olive oil.
9. Once your spaghetti squash is done cooking and cooled, dethread your spaghetti squash and place threads in a large bowl.
10. Then add your chicken that has cooked completely through and top off with your spinach and avocado sauce.
11. Mix thoroughly and top with a bit of basil.