For the pasta:
1 medium ripe avocado, peeled and pitted
1 medium tomato, chopped
1/2 lemon, juiced
2 cloves garlic
1/2 teaspoon kosher salt
1/4 cup fresh basil
2 tablespoons EVOO
10 ounces angel hair pasta (or however much you like--more pasta, less sauce!)
Crushed red pepper, to taste
Ground black pepper, to taste
Grated Parmesan cheese, to taste
For the chicken:
2 chicken breasts
1 clove garlic, minced
1 tablespoon EVOO
1/2 cup bread crumbs
1/4 cup Parmesan cheese
1 teaspoon dried basil
1/4 teaspoon ground black pepper
Preheat oven to 350º F. Lightly grease a baking dish.
In a bowl, blend garlic and olive oil. In a separate bowl, mix bread crumbs, cheese, basil, and pepper. Coat chicken in olive mix and then dip in bread crumb mix. Arrange chicken in baking dish, topping off with any remaining bread crumbs.
Bake for 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
In the meantime...
Bring a stockpot of water to a boil.
Blend olive oil, lemon juice, garlic, and basil in a food processor (I only have a blender and it worked fine-- but a processor would be better).
Add avocado, tomato, and kosher salt to the processor (or blender). Blend together until mixture resembles a creamy sauce. (*The original recipe from Oh She Glows only used avocado. I found that the tomato helped add moisture, therefore allowing everything to blend better.)
Boil pasta. Angel hair will take about 6 minutes, thicker pastas will take longer. Drain and transfer back to pot. Cover with sauce, stir and heat through.
Serve pasta, top with chicken, fresh grated parmesan, ground black pepper, and crushed red pepper.