Ingredients
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1 avocado, peeled, pitted, & chopped
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1/3 cup fresh basil
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2 tablespoons lemon juice
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3 garlic cloves, minced
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1/4 teaspoon black pepper
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1/4 teaspoon salt
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4 chicken breast halves
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2 tablespoons olive oil, divided
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2 shallots, sliced
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1/4 cup sugar
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4 clementines, sliced & peeled
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2/3 cup water
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1/3 cup white wine vinegar
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1/4 teaspoon red pepper flakes
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8 ounces penne pasta
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2 cups fresh spinach, chopped
Instructions
- In a large bowl, combine avocado, basil, lemon juice, garlic, black pepper, and salt. Set aside.
- Start cooking the pasta according to your package's directions.
- Lightly pound the chicken into 1/8" thick cutlets, then season both sides evenly with salt and pepper.
- Heat half of the olive oil in a large frying pan over medium-high heat. Add cutlets and cook for 5 minutes on each side. Transfer to a plate and keep warm.
- Heat the rest of the olive oil in the pan, then add the shallots and sautee for about 1 minute. Sprinkle sugar over the shallots and cook undisturbed until it is melted and golden, or about another minute.
- Stir in clementine slices, water, white wine vinegar, & red pepper. Scrape the pan for about 30 seconds, then lower the heat and let simmer for 3 minutes. (If you are using the spinach, add it right after this step and stir the sauce until the leaves have wilted.).
- Drain the pasta, but don't rinse it. Put the pasta in the bowl holding the avocado mixture, and stir to combine well.
- Serve chicken over pasta and top with clementine sauce.