Zesty Green Chicken Pasta

Method

1. Bring a large pot of salted water to the boil. Add the San Remo Red Lentil Spirals and cook as per packet directions. Drain and rinse under cold water to stop the cooking process and set aside.
2. In a blender or food processor, combine the avocado, garlic, lemon juice, lemon zest, herbs, baby spinach, and half of the toasted almonds (¼ cup). Blend until smooth. Add a little olive oil or water if needed to reach a creamy consistency.
3. Heat olive oil in a frying pan over medium-high heat. Season chicken tenderloins with salt and pepper and cook until golden and cooked through. Remove from the pan and slice into bite-sized pieces (or keep whole depending on your preference).
4. In the same pan, fry the broccolini until slightly browned and tender. Add ¼ cup of water to help soften.
5. In a large bowl, toss the cooled pasta with the avocado cream, until well coated, add in the softened broccollini and top with chicken.
6. Sprinkle with the finely sliced spring onions and the remaining toasted almonds to serve.
7. Enjoy with family and friends