Creamy chicken avocado alfredo

I'm newly obsessed with the song "A Warrior's Call", by a Danish band called Volbeat. I've never heard of them before, but apparently they've been around since 2000 (says Wikipedia). Every time this song comes on the radio I feel a strong urge to get to the gym and lift/throw heavy things. My friend points out that while he wouldn't have thought of it on his own, it seems somehow fitting that the perfect crossfit anthem would be by a Scandinavian metal band. I'm going to have to add it to the request list for the Games workouts.

In other news, avocados are super! So versatile. When it was suggested to me that one could use them as a base for a creamy pasta sauce, I was sceptical, but it turned out to be delicious! The avocado somehow simulates the creaminess of a proper alfredo, it's marvelous. I cobbled together several internet-searched recipes and ended up with this pesto-alfredo hybrid. I ate mine over zucchini noodles but I think it would go well with spaghetti squash as well. Oh! OR perhaps as a cold salad with cucumbers and cherry tomatos...must try that.

Creamy chicken avocado alfredo
All of the sauce ingredients are to taste. I fail at measuring stuff. For the pesto I used my hand crank processor, which worked well. An electric one would have made it all smoother but I think I like the texture. This made enough for 2 meals.

Ingredients

2 chicken breasts
Garlic/onion powder, salt and pepper, and olive oil for the chicken
3 small zucchinis (or enough for two servings of noodles) (or spaghetti squash)

For the sauce:
1 ripe avocado
a small handful of fresh spinach
basil (I would have used fresh but I only had dried)
a good squirt of lemon juice (2-3 tablespoons, roughly?)
a smaller squirt of lime juice
olive oil (maybe a tablespoon)
some crushed walnuts for texture (about 2 tablespoons)
1 clove of garlic, chopped or minced
salt to taste

1. Chop chicken into bite-sized pieces. Season with salt, pepper, onion powder, garlic, etc, and saute in some olive oil.
2. If you're making zucchini noodles, boil some water, and cook them for about a minute and drain. I normally just let my sauce cook them, but this sauce isn't heated.
3. Meanwile, dump all of the pesto/alfredo ingredients into a food processor and blend well. I may have accidentally knocked some parmesan cheese in there as well...
4. Toss the sauce with the chicken and noodles and enjoy!

Warning: the internet says not to heat the avocado sauce, so if you made enough for leftovers, set aside your sauce separately and reheat the chicken/noodles on their own.