Poached Chicken:



  • Olive oil 50 ml
  • Onion, brunoise 200 g
  • Beef bacon, cubes 400 g
  • Garlic, diced 30 g
  • Zucchini, ribbons 700 g
  • Linguini, pasta 1.5 kg


  • Pine nuts, toasted 200 g
  • Black pepper, crushed 50 g
  • Cheese, parmesan, grated 400 g
  1. Poached Chicken:

    • Dissolve Knorr Chicken Stock Powder in 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.