Looking for a quick and easy dinner that will be on the table in less than 25 minutes? It’s possible! I was on a mission one night reorganizing my entire closet in order to maximize my closet space. Little did I know that it was going on 8pm! I was in a time crunch and had to get something on the table, ASAP! Okay, so near the end of the week, my fridge is diminishing in ingredients so I had to a) be creative & b) act fast.
1 avocado… a bag of chicken… some leftover grape tomatoes… and pasta. Hmm… Chicken avocado linguine with roasted grape tomatoes? Sounds like a plan.
Here is what you’ll need:
- 3 chicken tenderloins, cut into 1/2-inch pieces
- 1 cup grape tomatoes, halved
- 1 avocado
- 1 Tbsp basil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp red pepper flakes
- 1 Tbsp hot sauce
- 1/4 cup olive oil
- Salt and pepper
- Parmesan cheese
Preheat the oven to 450 degrees. Place grape tomatoes in a baking dish; drizzle with olive oil, salt and pepper — bake for 20 minutes. While the tomatoes are roasting, bring a pot of water to boil and cook linguine until al dente (refer to packaging for cooking instructions). Drain and set aside.
In a food processor or blender, add avocado, basil, garlic powder, onion powder, red pepper flakes, hot sauce, olive oil, salt and pepper. Blend until pureed. Set aside.
In a medium skillet, season chicken with salt and pepper and sauté until browned and cooked thoroughly; about 3-4 minutes on each side.
Now, for the easiest part of it all: combine the linguine, tomatoes and avocado sauce in a large bowl and toss. Make sure every little piece of linguine is smothered… top with a little (or a lot) of parmesan cheese and MORE red pepper flakes (if you like the heat) and enjoy!