Linguine with Chicken, Spinach and Walnuts in an Avocado Cream Sauce

Here's a dish that really tastes so incredible if your a fan of avocados like me. One large ripe avocado blended with some milk, flour and salt and pepper will create a sauce that tastes as rich a an alfredo sauce, but without all the fat and calories.

Ingredients:
1 pound Barilla linguini
1 poached chicken breast
1 tablespoon olive oil
3 cloves crushed garlic
1 large ripe avocado
1 cup milk
1 heaping tablespoon Wondra flour
1 large handful baby spinach
Chopped walnuts
Chopped Italian parsley

Preparation:

Take a large stock pot and fill with water. Add 2 tablespoon salt and bring to boil. Cook the linguine according to directions, which is usually 9 - 10 minutes to al dente, which is firm to the bite. Drain the pasta reserving 1 cup of pasta water. 

While the pasta is cooking, take your 12" sauté pan and heat to medium. Add the olive oil and crushed garlic and cook about 1 minute. Combine the avocado, milk, flour and salt and pepper in a small food processer and mix until you have a smooth sauce. Add the avocado sauce to the sauté pan and cook until heated. The flour in the mixture will thicken as the sauce heats. If you find the sauce is not as thick as you like, whisk in a little more Wondra flour. 

Add the linguine and baby spinach to the sauté pan and toss until the pasta is serving temperature and the spinach has wilted. Add 1/2 cup reserved pasta water toss and you're done.

To serve, place a portion of linguine on a serving plate. Top the pasta with chopped walnuts, fresh grated parmesan cheese, salt and pepper and garnish with chopped Italian parsley.