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Creamy avocado-pesto penne with chicken & mushrooms
Creamy avocado-pesto penne with chicken & mushrooms
788kcal Per person
45g Protein
62g Carbs
40g Fat
14g Fiber
Ingredients
- ½ red onion
- 1 clove garlic (5 g)
- 5 ounces mushrooms (140 g)
- 3 ounces chicken breast (84 g)
- 3 ounces penne, whole wheat (84 g)
- ½ tablespoon olive oil (8 ml)
- ½ avocado
- 2 teaspoons pesto (10 g)
- 1 tablespoon yogurt, nonfat (15 ml)
- 1 ounce cheddar cheese, shredded (28 g)
Preparing this recipe
- Chop the onion and finely mince the garlic. Slice the mushrooms. Cut the chicken breast into cubes.
- Cook the penne according to the instructions on the packaging.
- Heat the oil in a wok pan and sauté the onion with half of the garlic for 2 minutes. Add the chicken and cook for 5 minutes. Then, add the mushrooms and cook for 4 minutes.
- Dice the flesh of the avocado into small pieces. Add the avocado to a large bowl along with the pesto. Next, add the yogurt and the other half of the finely chopped garlic. Blend the mixture with an immersion blender until smooth. Season with pepper and salt.
- Drain the penne and mix it with the avocado-pesto sauce, chicken and mushrooms.
- Serve the creamy penne in a deep dish and top it with the cheese.
Requisites:
- Immersion blender
Tip van FitChef
Don't have an immersion blender? Mash the avocado, mix in the pesto and dairy spread, then add the finely chopped garlic. Season with salt and pepper.
