Creamy Avocado “Pasta” With Chicken And Asparagus

Serving 2 people

45 min


  • asparagus spears 12 fresh asparagus spears, cut into 2-3 inch pieces
  • avocado 1 large ripe avocado
  • endive 1 large endive, shredded
  • fresh parsley 2 tbsp fresh parsley, chopped
  • fresh thyme 1 tsp fresh thyme
  • full fat coconut milk 1/2 cup full fat coconut milk
  • juice of lemon The juice of 1 lemon
  • pepper 1/4 tsp freshly cracked black pepper
  • pink himalayan salt 1/2 tsp Himalayan salt
  • skinless boneless chicken breast 350g boneless, skinless chicken breast, cut into strips
  • walnuts 1/4 cup walnuts, chopped
  • water 1/2 cup water
  • zucchinis 4 medium zucchinis, spiralized
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How to make it

  1. With the help of a spiralizer, turn your zucchinis into noodles and set them aside in a large mixing bowl. Melt a little bit of cooking fat in a medium skillet set over medium-high heat and add the chicken. Sprinkle with salt and pepper and saute until cooked through, about 5-6 minutes.
  2. Add the endive and asparagus and continue cooking until the veggies become tender, about 3-4 minutes While the chicken and vegetables are cooking, add all the ingredients for the avocado sauce to your small food processor and process until smooth and creamy.
  3. Add chicken and vegetables to reserved zucchinis and mix well. The heat from this alone will be enough to "cook" the zucchinis and make them nice and soft. Stir in avocado sauce, followed by chopped walnuts and fresh parsley. Toss to combine and serve.