Avocado Zucchini Alfredo Pasta
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, Knorr Lime Seasoning Powder.

Ingredients
Pouched Chicken:
-
Water 2 l
-
Chicken breast 1.2 kg
Sauce:
-
Avocado, diced 400 g
-
Pouching liquid/water 200 ml
Finish off the Pasta:
-
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
Garnish:
-
Pine nuts, toasted 200 g
-
Black pepper, crushed 50 g
-
Cheese, Parmesan, Grated 400 g
Preparation
-
Pouched Chicken:
- Dissolve Knorr Chicken Stock Powder in water and pouch chicken breast whole on medium heat for 10 minutes.
- Remove chicken and set aside to rest before shredding chicken for the pasta dish.
-
Sauce:
- Place cubed avocado in a blender, add pouching liquid and Knorr Hollandaise Sauce, blend until smooth and finish off with Knorr Lime Seasoning Powder.
-
Finish off the 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.
-
Garnish:
- Sprinkle pasta with pine nuts, black pepper and parmesan cheese.