Lemon Herb Chicken Pasta with Avocado Cream Sauce

·         Cook the Pasta:

o   Boil the pasta according to package instructions until al dente. Reserve 1/4 cup of pasta water before draining. Set aside.

·         Prepare the Chicken:

o   Season the chicken with olive oil, lemon juice, oregano, garlic powder, salt, and pepper.

o   Heat a skillet over medium heat and cook the chicken for 6–8 minutes per side until fully cooked and golden brown. Remove from the pan and slice thinly.

·         Make the Avocado Cream Sauce:

o   In a food processor, blend the avocado, Greek yogurt, lemon juice, garlic, olive oil, Parmesan cheese (if using), salt, and pepper until smooth.

o   If the sauce is too thick, add a tablespoon of the reserved pasta water at a time until the desired consistency is achieved.

·         Serve:

o   Toss the cooked pasta with the avocado cream sauce until evenly coated. Add the reserved pasta water if needed to loosen the sauce.

o   Top the pasta with the sliced chicken.

o   Garnish with extra Parmesan, freshly cracked black pepper, or lemon zest if desired. Serve warm.