Green asparagus pasta with chicken and avocado in cream sauce

Ingredients for 2 servings:

• 300g spaghetti
• 1 bunch of green asparagus
• 1 cup of cream
• 1 avocado(s)
• 1 bunch of parsley
• 2 chicken breast fillets
• 1 lemon(s)
• 1 garlic clove(s)
• 1 shallot(s)
• e.g. Parmesan
• Oil for frying and/or butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Cut the chicken breast fillets into bite-sized pieces. Cut off the bottom end of the green asparagus and peel the lower half, then cut into pieces approximately 2-3 cm in size. Dice the shallot, slice the avocado into strips, and finely chop the garlic and parsley. Halve the lemon and squeeze the juice of one half. Briefly sear the chicken pieces in a pan with oil (do not cook all the way through). Transfer the meat to a bowl and set aside. Bring a large pot of water with plenty of salt to a boil. Cook the spaghetti al dente according to the package instructions. Heat more oil or butter in the same pan used to sear the chicken. Fry the asparagus pieces over medium heat for about 5 minutes. Add the garlic and shallot and continue to cook until toasted. Deglaze with 2 ladles of pasta water and reduce. Add the cream and grate Parmesan cheese into the sauce, if desired, until the desired consistency is reached. Season with salt and pepper to taste. Add half of the chopped parsley and the lemon juice to the sauce. Drain the spaghetti and add it directly to the sauce in the pan. Add the chicken pieces and avocado strips and mix well. Serve on plates and garnish with Parmesan cheese, the remaining parsley, and a squeeze of lemon juice.