Avocado Pasta with Chicken and Spring Vegetables Recipe

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Ingredients

  • 8 oz whole wheat pasta (I used penne)
  • 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
  • Salt/pepper
  • 2 tbs extra virgin olive oil, divided
  • 2-3 cloves garlic
  • Juice from 1/2 lemon
  • 1 medium ripe avocado, pitted
  • 1/4 c fresh basil leaves
  • 1/2 onion, chopped
  • 1/3 c low-sodium, fat-free chicken broth
  • 6 oz asparagus, ends trimmed, cut into 1/2-inch pieces
  • 2/3 c frozen peas

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