Lemon Garlic Pasta with Chicken, Red and Green

Chicken avocado tomato lemon garlic


  • 3.5 oz of pasta 
  • Olive oil 2 table spoon 
  • 1 piece of garlic
  • 4 oz of chicken
  • Cherry tomato
  • Avocado
  • Basil   
  • a half cup of white wine 
  • Lemon
  • Black pepper 

1: Cut chicken and vegetables into bite-size pieces and prepare chicken with salt and pepper for taste.

2. When you boil pasta, you should use a big pod and a lot of water. Pasta should be ready at the same time as sauce is cooked. The timing is very important. If you feel difficult, lets get sauce done first, and then mix al dente pasta with its sauce.   

3: Sliced garlic  and heat with the pure olive oil in a large nonreactive sauté pan with a lid over medium heat. When the garlic starts to sizzle, gently shake and tilt the pan so the clove is immersed and sizzling at one side of the pan in a pool of the oil. As the garlic starts to turn golden, lay the pan flat on the burner so the oil covers the entire surface. Take garlic out and put chicken into the pan

4: Cook chicken with garlic oil until the surface gets dark brown. Then turn to medium heat and add tomato. After you see water comes out from tomato, turn to high heat and shake the pan. The temperature gets to the highest, and then flambe them with white wine and make fire! wow! 

5: Add boiled pasta to the pan. The pan sauce gets slight as cooking. This is called emulsification. Lastly you add avocado. Turn off heat and make use of the heat left in the pan because avocad gets bitter if you overcook it.

6: Add flied sliced garlic, black pepper, bazil, and lemon juice to the pasta then serve it on a plate. (You should take out pasta from boiling water 1minute before al dente for this process.)

Bon Appétit

I love italian color. Green and Red. What nice color. This dish is not only colorful, but very nutritious!

You can use broccoli instead of avocado. I would recommend cutting chicken into big size. You cook chicken slowly, so it gets better taste. Make sure you don't overcook avocado, otherwise it gets bitter.

Lots of coarsely ground pepper for topping! I add lemon flavor EVOO at the end, which make this dish so elegant. If you are starving, you can add mozzarella cheese