Chicken with Clementine Sauce Avocado Pasta
Transform your dinner table with this vibrant and flavorful Chicken with Clementine Sauce Avocado Pasta. Juicy, pan-seared chicken breasts are enveloped in a sweet and tangy clementine-honey sauce, made luxe with a touch of garlic and butter. Paired with creamy avocado pasta, tossed in a silky blend of fresh basil, Parmesan, and zesty lemon juice, this dish delivers a perfect balance of bright citrusy notes and indulgent creaminess. Ready in just 45 minutes, it’s an elegant yet approachable meal, perfect for weeknight dinners or impressing guests. Serve this delightful fusion of citrus chicken and velvety pasta with fresh basil garnish for a restaurant-worthy presentation straight from your kitchen.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 4 whole Clementines
- 2 tablespoons Honey
- 2 cloves Garlic
- 2 tablespoons Unsalted butter
- 8 ounces Pasta (e.g., spaghetti or fettuccine)
- 2 medium Avocado
- 2 tablespoons Lemon juice
- 0.25 cup Parmesan cheese
- 0.25 cup Fresh basil leaves
- 0.25 cup Heavy cream
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Season both sides of the chicken breasts with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes on each side, or until golden brown and cooked through. Remove from the skillet and set aside.
Zest 1 clementine and juice all 4 clementines. Mince the garlic cloves.
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Sauté the minced garlic for 1 minute until fragrant.
Add the clementine juice, zest, and honey to the skillet. Stir well and cook for 2-3 minutes to let the sauce reduce slightly.
Whisk in the unsalted butter until the sauce is glossy and smooth. Add the chicken back to the skillet and spoon the sauce over the chicken. Turn off the heat but keep the chicken in the pan to stay warm.
While the chicken cooks, prepare the pasta according to package instructions. Drain and set aside.
In a blender or food processor, combine the avocado flesh, lemon juice, Parmesan cheese, fresh basil leaves, heavy cream, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Blend until smooth to create the avocado sauce.
Toss the cooked pasta with the avocado sauce until evenly coated.
To plate, serve the avocado pasta as the base and top it with the clementine chicken. Drizzle any remaining clementine sauce from the skillet over the chicken for extra flavor.
Garnish with additional Parmesan cheese or fresh basil leaves if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
2448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.3 g | 177% | |
| Saturated Fat | 45.0 g | 225% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 4006 mg | 174% | |
| Total Carbohydrate | 171.8 g | 62% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 66.8 g | ||
| Protein | 137.4 g | 275% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 430 mg | 33% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2200 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
