2 Tbsp. olive oil
1 Tbsp. minced garlic
5 boneless, skinless chicken breasts
3 Tbsp. lemon juice
2 tsp. garlic salt
2 tsp. black pepper
1 20 oz package fresh cheese tortellini
Homemade Pesto Sauce (Recipe Below)
1 large ripe avocado, sliced
2 cups loosely packed fresh basil
1/3 cup pine nuts
2 Tbsp. minced garlic
1/2 cup grated parmesan cheese
1/2 cup olive oil
1 tsp. salt
1 tsp. pepper
Begin by making the Homemade Pesto. Place all ingredients for pesto in a food processor or blender. Pulse until smooth, about 30 seconds. Set aside.
To prepare chicken, heat olive oil in a large frying pan over medium high heat. Add minced garlic and chicken breasts. Drizzle chicken with lemon juice and sprinkle with garlic salt and pepper. Sauté for 5-7 minutes per side until cooked through and golden brown.
While chicken is cooking, bring 4 quarts of salted water to a boil in a large pasta pot. Add tortellini and boil until pasta floats to the top of the pot, about 7 minutes. Drain water and toss tortellini with fresh pesto in a large serving bowl.
To serve, place 1 chicken breast on each of 5 plates. Top with 2-3 slices of fresh avocado and serve with a side of pesto tortellini.