Spaghetti in coconut-avocado sauce with shredded meat

Ingredients for 4 servings:

• 500g spaghetti
• 400 ml coconut milk, creamy
• 200 g chicken strips or turkey strips
• 1 small jar of olives, pitted
• ½ avocado(s), ripe
• 1 handful of herbs, e.g. basil and parsley
• 1 tbsp, str. Sambal Oelek if necessary
• 1 pinch(s) of salt and pepper
• 4 tbsp oil
• salt and pepper

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 30 minutes

Cook the pasta in salted water until al dente, according to the package instructions. Meanwhile, halve the avocado and finely chop the herbs. Place half of the avocado in a tall container with the coconut milk and blend with the finely chopped herbs. Season with salt and pepper, add sambal oelek if desired, and blend again. In a pan, brown the shredded meat with the remaining oil. Add the coconut-avocado sauce and the olives, and bring to a boil. Drain the pasta and return it to the pot. Add the sauce and shredded meat from the pan to the pot and mix well. Tip: If you like, you can add up to 100g of grated cheese.