Farfalle Pasta with Chicken and Avocado Pesto
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • - 200 gr Farfalle Arcobaleno (bow tie) Pasta
  • - 2 chicken breasts (about a pound)
  • - 1 avocado, chopped in small cubes
  • - a handful of fresh basil (or oregano if you prefer)
  • - 2 cloves garlic
  • - 1 small onion, chopped
  • - a little bit of ginger, peeled and chopped
  • - ½ lemon juice
  • - 1 tbs olive oil
  • - 1 pinch of red chili flakes
  • - a pinch of oregano
  • - a pinch of marjoram
  • - a pinch of cayenne pepper
  • - sea salt and pepper
  1. Cook the farfalle pasta according to the package instructions (maximum 10 minutes).
  2. Meanwhile, cut the chicken in small cubes and start spicing them up with sea salt, marjoram, oregano, cayenne pepper, salt and pepper. Then heat 1 tbsp of olive oil in a medium saucepan over medium-high heat and add the chicken. Let them simmer, stirring occasionally, for maximum 10 minutes.
  3. Get ready the pesto. In a food processor, add the avocado, onion, garlic, ginger, 1 pinch of red chili pepper, salt and pepper. Turn on the food processor and drizzle in juice of half of lemon. Process until the pesto reaches your desired consistency. If it’s too thick, you can thin it out a bit with a splash of olive oil. Season and adjust to your taste.
  4. After the farfalle pasta is cooked, drain it and serve it on the plate. Pour the chicken and the avocado and basil pesto over it. Go ahead and squeeze also a splash of lemon/lime juice for an extra twist.
MAKE IT VEGAN/VEGETARIAN: Skip the chicken. The farfalle pasta with avocado and basil pesto will taste delish.

Get creative, use the ingredients you have at hand but make sure you "cook it fit".
Recipe by Cook it fit at https://www.cookitfit.com/farfalle-pasta-with-chicken-and-avocado-pesto/