ROASTED GARLIC AVOCADO PASTA

Recipe Provided By the California Avocado Commission

Shopping List

  • 3.0003 med. zucchini, cut in half lengthwise and sliced
  • 1.0001 leek (white part only) thinly sliced, separated
  • 1.0001 med. red and yellow bell pepper, cut into 1-inch pieces
  • 1.0001 Chinese eggplant, cut in half lengthwise and sliced
  • 3.0003 Tbsp. balsamic vinegar, divided
  • 1.0001 Tbsp. olive oil
  • 5.0005 med. cloves garlic, finely chopped
  • 1.0001 tsp. salt and pepper
  • 8.0008 oz. penne pasta, cooked
  • 0.500½ lb. boneless, skinless chicken, cooked and cut into cubes
  • 0.500½ cup salt reduced, fat free chicken broth
  • 1.0001 ripe, Fresh California Avocado, seeded, peeled and cut into 16 slices
  • 1.0001 bunch fresh basil, 1 whole leaf per serving plus additional thinly chopped leaves (optional)