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Creamy Avocado and Spinach Chicken Pasta
I’m a bit on the annoyed side today. I’m not one to get mad or angry or even sad about what people say about me or my blog (I’m weird, I know that) but I do get annoyed. And even sometimes offended. But the more I grow and the more people that come across my website and Facebook page, the more people feel as though they should state their opinion. And I get that. We all like to be heard and be the center of attention sometimes. Why the hell do you think I write my blog? Duh. I’m an only child, I scream for attention daily.
BUT there are some things that need to be remembered in this blogosphere. I just made that word up. I write this blog FOR FREE. Everything that goes into this website is FREE to anyone that reads it. If you don’t know what free means, it means you don’t pay to read this blog. I post recipes 4-5 days out of the week because I love it and I want people to have the opportunity to cook good food within the paleo spectrum. I want to show people that it’s not hard and that anyone can do it. I do not charge for my recipes because I want to make paleo easy for people.
That being said, I have never once said that you HAVE to try a recipe or that my recipes are perfect for your diet. Nor do I act like I’m any good at photography. Or perfect when it comes to eating paleo. I just post the recipes of the things I cook because I enjoy those meals and I hope others do too. But no one body is the same. No taste bud is the same. That’s why I say everyone creates their own meaning of paleo.
The jist of it is, stop being rude people. Like jeeez. I’m posting recipes for free and telling stories about my life. I’m not telling you to make my recipes, I’m not telling you how to live your life, and I’m not telling you to even look at my website. I’m just telling you that I really like to consume chocolate covered walnuts, CrossFit, and think about men constantly. And now that I don’t eat nuts, I only have 2 things to really talk about. Crap. My b.
OMG, sh*t just got real serious there. Let’s lighten the mood. GUESS WHAT?! I made it onto CrossFit.com today!! I worked with my good friends Ian and Patrick with Again Faster to create some cooking videos for the CrossFit Journal and I’m so happy to see that they published one! They even have the zone blocks within the recipes in case you follow the zone diet!Print
Creamy Avocado and Spinach Chicken Pasta
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 minutes
- Yield: 4 1x
- 1 spaghetti squash, halved lengthwise, seeds removed
- 2 avocados, pits removed
- 6 cups of fresh spinach (or more, if you’d like)
- 1lb chicken, diced
- 1/2 yellow onion, diced
- 1/2 cup fresh basil, stems removed
- 3 garlic cloves, minced
- juice of 1 lemon
- 3 tablespoons olive oil
- 1 tablespoon parsley
- 1 tablespoon thyme
- 1 tablespoon garlic powder
- salt and pepper, to taste
- Preheat oven to 400 degrees.
- Cut spaghetti squash in half, lengthwise, and remove the excess seeds and strings.
- Place open side down on a baking sheet and cook for 20-25 minutes or until spaghetti squash is soft when you push the skin or the threads easily come out when you take a fork to it.
- While your spaghetti squash cooks, place a tablespoon of olive oil in a medium saucepan over medium heat.
- Add two minced garlic cloves to your hot pan and then toss in your spinach. Let your spinach wilt down, then add it to your food processor.
- In the same pan, add your diced chicken and onion to cook down.
- Then add 1/2 tablespoon of parsley, thyme, garlic powder, and a bit of salt and pepper to the pan and mix well.
- While your chicken cooks down, add 2 avocados to your food processor along with your lemon, fresh basil, 1/2 tablespoon of parsley, thyme, and garlic powder and a bit of salt and pepper, to taste. Puree until smooth, then add your 2 tablespoons of your leftover olive oil.
- Once your spaghetti squash is done cooking and cooled, dethread your spaghetti squash and place threads in a large bowl.
- Then add your chicken that has cooked completely through and top off with your spinach and avocado sauce.
- Mix thoroughly and top with a bit of basil.
- Eat it like you mean it!
Oh, Hi! I’m Juli.
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