Pasta with Chicken and Avocado
1.
Prepare a boiling pot with half a teaspoon of sea salt, boil the pasta with water,
2.
While waiting for the water to boil, cut the chicken cubes, put half a teaspoon of fine sea salt, a little white wine and marinate for 10 minutes
3.
To cut the avocado, use a knife to cut small grids on the avocado, and cut as small as possible.
4.
Scoop out the avocado core and pulp with a spoon (don't discard the avocado core, you can insert it with a toothpick, soak half of it in water, wait 3-4 weeks for it to sprout, transplant it into a beautiful flowerpot, and grow it slowly The leaves are full of good-looking leaves, and they are still beautiful when placed at home. There are eight avocado pits on the balcony of my house, all of which have successfully sprouted.) Press it into a puree with a spoon, add 0.25 (1/4) teaspoon of fine sea salt and mix well.
5.
Green pepper shredded
6.
Now that the pasta is cooked, take it out and put it in a bowl with avocado puree, add a teaspoon of olive oil and stir.
7.
Boil the chicken in the boiling water of the pasta, add the marinated chicken, and cook on high heat.
8.
When the chicken is white, add the green pepper shreds, and it will be a little hot. The green pepper contains a lot of vc. Don't burn it for too long, just cut it off.
9.
Blanch the green peppers, remove them with the chicken, put them in a large bowl of pasta and avocado puree, add half a teaspoon of salt, and an appropriate amount of garlic powder (if you don’t eat garlic, you can leave it alone) and black pepper powder mix until evenly distributed
10.
Finally install the plate, start~
Tips:
In this dish, the more delicate avocado puree, the better, otherwise it will affect the overall taste of the pasta. It is recommended to use a spoon to crush. The blender is not particularly easy to use. It is best to use a spoon or a garlic hammer to mash it. The chicken needs to be marinated for a while to taste.
