Avocado Pasta with Chicken & Tomatoes

If we’re talking about dinner there are three things I absolutely adore – pasta, Mexican flavors and something made in a hurry.  This dish brings all three of these qualities together on one plate and I can’t get enough of it.
I usually dream about love being able to have dinner on the table in less then 20 minutes and this is a really flavorful way to do it.  The avocado creates a creamy ‘sauce’ that coats the noodles and makes you feel as though you are indulging.  This is a fabulous way to freshen up leftover or rotisserie chicken and now is the time to enjoy those wonderful cherry tomatoes from your garden.  It’s absolutely the ultimate weeknight meal!
Avocado Pasta with Chicken & Tomatoes

Ingredients

  • 6 oz. PASTA
  • 1 medium AVOCADO, pitted and peeled
  • JUICE of 1/2 medium LIME
  • 1 clove GARLIC, finely minced or crushed
  • 1/2 teaspoon KOSHER SALT
  • 1/4 cup CILANTRO, coarsely chopped
  • 1 GREEN ONION, chopped
  • 4 PICKLED JALAPENO SLICES (optional)
  • LEFTOVER CHICKEN, shredded or diced (I used Cafe Rio Chicken)
  • Quartered CHERRY TOMATOES

Instructions

  1. Cook pasta to al dente according to package directions.
  2. Place avocado, lime juice, garlic, salt, cilantro, green onion and jalapeno in food processor and process until smooth.
  3. Toss with hot pasta and add black pepper to taste. Divide between 2 plates and top with chicken and tomatoes. Serve immediately and eat it all - it does not make good leftovers!
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http://www.crumbsandchaos.net/2012/08/avocado-pasta-with-chicken-tomatoes/
Recipe Source for the sauce: Adapted from Two Peas and Their Pod 

Comments

  1. says

    This looks really yummy. I don’t think my hubby would eat it, though. He’s not fond of avocado. Saving this for when I have a night alone. :-)

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