If you read about our day at the pumpkin patch, you probably figured out that by the end of the day, we were exhausted! So, I decided to pick up a roasted chicken at the grocery store (I am a busy mom, after all) to add to the avocado pesto pasta that Boo helped me to whip up in a few minutes.
I am living a healthy, gluten-free and dairy free lifestyle, because I am intolerant to both gluten and lactose. So, you won’t find either of those in my recipes! I promise, it still tastes just as good, and you won’t even know those ingredients are missing. Once I decided to go GF and DF, I lost 25 pounds, as the workouts I was doing actually started to make a difference with my clean diet. Trust me, the key to losing weight is a CLEAN diet, not just exercising every day!
Also, I prefer to take as many short-cuts in cooking as I can (without using preservatives), as I don’t have a lot of spare time. So hopefully they save you some time, too!
Ingredients:
- 6 oz. Gluten Free pasta (I prefer Barilla spaghetti noodles)
- 6 Tbsp LiteHouse Freeze-Dried basil (to taste, prepared according to directions), or 1 bunch of basil
- 2 avocados, pitted
- 2 Tbsp lemon juice (to keep the avocado from turning brown)
- 3 garlic cloves (I like to use 1½ tsp minced garlic)
- ½ cup olive oil
- ½ cup pine nuts
- Sea salt & pepper
- 2 cups cooked hand-pulled chicken (optional)
Bring a large pot of water to a boil. Add salt. Cook pasta according to package directions. Drain pasta, drizzle about 1 tbsp of oil on the pasta, and set aside.
Make the pesto by combining basil, avocado, lemon juice, garlic, and oil in a food processor. Process until smooth, and season with salt and pepper.
Avocado Pesto Sauce
Toss pasta with pesto, and add the chicken to the top. Enjoy! It was that easy.
Boo loves avocado pesto pasta! He ate it in less than 5 minutes!
