Take green avocados from salads to mains in this chicken pesto pasta classic.


  • 1 tablespoon olive oil
  • 2 (500g) chicken breast fillets
  • 375g dried linguine pasta
  • 240g cherry truss tomatoes
  • 1/3 cup light cooking cream
  • 50g baby spinach
  • 1/2 medium avocado, diced
  • Toasted pine nuts, to serve
  • 2 cups firmly packed fresh basil leaves
  • 1/4 cup pine nuts, toasted
  • 1/3 cup finely grated parmesan cheese
  • 1 garlic clove, quartered
  • 1/2 medium avocado, roughly chopped
  • 1/2 cup olive oil


  1. Make avocado pesto Process basil, pine nuts, parmesan, garlic and avocado until finely chopped. With motor running, add oil in a slow, steady stream. Process to combine. Transfer to a bowl. Cover surface with plastic wrap.
  2. Heat oil in a non-stick frying pan over medium-high heat. Cook chicken for 5 to 7 minutes each side or until browned and cooked through. Transfer to a plate. Set aside, covered, for 5 minutes. Thinly slice chicken.
  3. Meanwhile, cook pasta in a saucepan of boiling salted water, following packet directions, until tender. Drain. Transfer to a large bowl. Cover to keep warm.
  4. Remove tomatoes from stem, keeping stalks intact. Add tomatoes to frying pan. Cook, turning, for 3 to 5 minutes or until just starting to collapse.
  5. Add pesto, tomatoes, cream, spinach and chicken to pasta. Season with salt and pepper. Toss gently to combine. Top with avocado and pine nuts. Serve.