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Poached Chicken:



  • Olive oil 50.0 ml
  • Onion, brunoise 200.0 g
  • Beef bacon, cubes 400.0 g
  • Garlic, diced 30.0 g
  • Zucchini, ribbons 700.0 g
  • Linguini, pasta 1.5 kg


  • Pine nuts, toasted 200.0 g
  • Black pepper, crushed 50.0 g
  • Cheese, parmesan, grated 400.0 g

Designed for professional chefs, check out this Avocado Zucchini Alfredo Pasta recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Knorr Chicken Stock Powder, Knorr Hollandaise Sauce and Knorr Lime Seasoning Powder.



  1. Poached Chicken:

    • Dissolve Knorr Chicken Stock Powderin water and poach chicken breast whole on medium heat for 10 minutes.
    • Remove chicken and set aside to rest before shredding chicken for the pasta dish.
  2. Sauce:

    • Place cubed avocado in a blender, add poaching liquid and Knorr Hollandaise Sauce, blend until smooth and finish off with Knorr Lime Seasoning Powder.
  3. Pasta:

    • Sauté onions, bacon and garlic in olive oil until bacon is crispy. Toss in the zucchini ribbons and chicken pieces, cook for a minute.
    • Add cooked pasta and then the pre-blended avocado sauce.
    • Add some pasta water if need be.
  4. Garnish:

    • Sprinkle pasta with pine nuts, black pepper and parmesan cheese.