Sous Vide Chicken and Pumpkin Pasta with Avocado Cream

Ingredients:

• 500g of grass fed chicken
• 1 large avocado
• 200g of bacon
• 100g of cream cheese
• 200g of pasta
• 300g of pumpkin

Kitchen Tools Needed:

• Sous Vide Machine

Instructions:

• Preheat the sous vide machine to 65°C (149°F).
• Season the grass fed chicken with salt and pepper, then vacuum seal it.
• Cook the chicken in the sous vide machine for 1 hour.
• While the chicken is cooking, boil the pasta according to package instructions and drain.
• In a skillet, cook the bacon until crispy. Remove and drain on paper towels, and keep the bacon fat in the skillet.
• Cube the pumpkin and add it to the skillet with the bacon fat, cooking until tender, about 8-10 minutes.
• In a blender, combine the avocado, cream cheese, and a splash of water, blending until smooth to create a creamy sauce.
• Once the chicken is done, remove it from the sous vide bag and sear it in the skillet for 2-3 minutes on each side to get a nice crust.
• Slice the chicken and set aside, then combine the cooked pasta, sautéed pumpkin, and crumbled bacon in a large bowl.
• Toss everything together and serve topped with sliced chicken and avocado cream.

Macros:

• Total Calories: 775kcal
• Carbs: 80g
• Proteins: 90g
• Fats: 45g