- 2 avocados, flesh only.
- 2/3 cup basil leaves.
- ¼ cup (60ml) olive oil.
- ¼ cup (60ml) lemon juice.
- 2 garlic cloves.
- 1 punnet grape tomatoes.
- 2 chicken breasts barbecued or baked.
- ½ packet (250g) thin spaghetti, cooked and drained.
Place avocados, basil, olive oil, lemon juice and garlic into a small blender. Blend until smooth.
Slice grape tomatoes in half and slice cooked chicken breasts into medallions and set aside.
Toss cooked pasta with two thirds of the avocado mixture and place in bowls. Top with grape tomatoes and chicken slices and spoon some extra avocado mixture on top. Season with salt and pepper.
Serve and enjoy!