Green Pasta with Shredded Chicken
Gluten-free pasta paired with good fats from avocado and lean protein. Makes a refreshing light lunch!
Servings: 2
Ingredients
- 170 g Gluten-free spaghetti Half a package for Catelli brand
- 1.5 L Filtered water
- 2 tbsp Sea salt
- 1 cup Chicken meat Cooked and shredded
- 1 Avocado Cut in strips
- 1 cup Cucumber Cut in strips
- Extra virgin olive oil
- Salt and pepper to taste
Instructions
- Bring a pot of filtered water to boil, then add salt and pasta
- Once all pasta is submerged under the water, turn off the heat and let it sit with lid on
- Cut cucumber and avocado into strips. Shred or cut cooked chicken into strips
- When pasta is cooked to desired consistency, drain liquid (save it for making soups!)
- Mix in the toppings and dress with olive oil. Add salt and pepper to taste
Notes
Bonus: Garnish with watermelon radish!