Creamy Avocado Spaghetti | Recipe

Cook the spaghetti in a large saucepan of salted water until al dente.

Meanwhile, cut the avocados lengthwise in half. Twist the avocados to separate the halves, then remove and discard the avocado pits. Use a spoon to scoop the avocado flesh into a high-sided medium bowl.

Add the garlic, lemon juice and olive oil to the avocados; beat with a hand mixer until the mixture forms a smooth paste. If necessary, gradually beat in enough of the milk until the sauce resembles that of a traditional spaghetti sauce.

Drain the spaghetti, then place it in a large bowl. Add the avocado sauce and tomatoes; mix lightly.

Top with the Avocado Topping.

Whisk the egg yolk in a bowl until evenly blended; brush onto the pastry. Sprinkle it with the sea salt.

Bake for 15 minutes, then reduce the oven temperature to 275°F. Continue baking the meat for an additional 10 minutes or until the meat is cooked to medium (145°F) or desired doneness.

Remove the meat from the oven, then let it stand for 10 minutes before slicing to serve.

Use a slotted spatula to transfer the cooked chicken slices from the skillet to a wire cooling rack. Repeat to cook the remaining chicken slices.

Transfer the cooked chicken to a greased large baking sheet; top with the marinara sauce and mozzarella cheese.

Bake the chicken for 12 minutes or until done. For browned tops, broil the baked chicken for 1 to 2 minutes or until the chicken is browned to desired doneness.

Tip:

Cooking Tip: You can also serve the Chicken Parmesan in a sandwich. Perfect for a finger food buffet. This recipe can also be prepared in the air fryer.