Creamy Baja Avocado Pasta (with Chili Lime Chicken)
1 recipe Chili Lime Chicken (click HERE for recipe)
16 oz. thin spaghetti, cooked al dente
1 red bell pepper, chopped
fresh corn kernels from 1 ear of sweet corn
3-4 garlic cloves, minced
1 15 oz. can diced tomatoes with green chilies, drained
hot sauce to taste
Creamy Blender Avocado Sauce
1 cup light sour cream or Greek yogurt
2/3 cup milk
2 avocados, peeled and pitted
1-2 jalapenos, seeded, deveined and roughly chopped
1/4 cup packed cilantro
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon cumin
1/4 teaspoon smoked paprika
1 tablespoon lime juice
Pepper jack/cotija cheese
fresh lime juice
Prepare Chili Lime Chicken according to directions. When done, remove chicken to cutting board and cover to keep warm. Don’t slice until ready to serve.
Meanwhile, add all of the Creamy Blender Avocado Sauce ingredients to your blender and chop then puree/liquefy until smooth.
In the same skillet you cooked your chicken in, heat 1 tablespoon olive oil over medium high heat (you can use remaining oil from chicken if there’s enough). Add red bell peppers, corn and garlic and sauté 1-2 minutes, or until red peppers are crisp-tender. Add diced tomatoes/green chilies and heat through.
Add cooked pasta followed by Creamy Avocado Sauce and stir to combine. Heat through. Taste and add additional salt, pepper, hot sauce to taste.
Garnish individual servings with chicken and optional toppings of cheese, pepitas and fresh lime juice.
Refrigerate leftover pasta for up to 5 days. The lime juice will keep the sauce from discoloring.
Recipe by Carlsbad Cravings at http://www.carlsbadcravings.com/creamy-baja-avocado-pasta-chili-lime-chicken/