Ingredients
The following ingredients have 6 Servings
- 1 Recipe Chili Lime Chicken (optional)
- 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
- 1 cup cherry tomatoes (halved)
- 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 with leaves and stems
- 2-3 garlic cloves (peeled)
- 1 tablespoon lime juice
- 1 teaspoon salt
- 1/2 teaspoon cumin
- 1/4 teaspoon pepper
- 1/4 teaspoon smoked paprika
- Pepitas
- Pepper jack/cotija cheese
- fresh lime juice
Instruction
- 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 cherry tomatoes. Stir to combine and 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.
