I went over to my friend Mary's for dinner, and we made this great pasta. Mary and I went to college together and she would come over for dinner once a week. It was a great turn of the tables to go to Mary's and have her cook for me! She found this recipe on Skinny Taste, which is also one of my favorite blogs! This pasta was delicious and we all agreed the avocado was absolutely delicious on top. To make this gluten free, use gluten free pasta and be sure to use a gluten free brand of chicken broth.
Ingredients:
2 teaspoons olive oil
1 large chicken breast, cut into bite-sized pieces
1 teaspoon salt
1 1/2 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1 large white onion, diced
1 large red bell pepper, diced
1 large yellow bell pepper, diced
3 cloves garlic, minced
1 box (32 ounces) chicken broth
1 can (10 ounce) Mild Ro-Tel Diced Tomatoes & Green Chiles
1 box pasta (use gluten-free pasta for GF)
3/4 cup sour cream
1 scallion, thinly sliced
2 tablespoons chopped cilantro
1 small avocado, diced
Preparation:
1. In a plastic bag, toss olive oil, spices, and chicken.
2. Heat a large, deep skillet over medium heat.
3. Add chicken. When mostly cooked through, add diced peppers, onion, and garlic. Cook until vegetables are soft and chicken in cooked through.
4. Using a slotted spoon, remove chicken and vegetables from pan and place on a separate plate.
5. Deglaze the pan with a half cup of chicken broth. The pan will sizzle and steam.
6. Add the remainder of the chicken broth and add can of tomatoes, including the juices.
7. Stir in uncooked pasta. Cover and cook for about 10 minutes, until pasta is al dente and liquid is mostly absorbed.
8. Add chicken and vegetables back to the pasta. Stir well and cook for 1-2 more minutes.
9. Stir in sour cream and cilantro.
10. Top with scallion and avocado.
Ingredients:
2 teaspoons olive oil
1 large chicken breast, cut into bite-sized pieces
1 teaspoon salt
1 1/2 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1 large white onion, diced
1 large red bell pepper, diced
1 large yellow bell pepper, diced
3 cloves garlic, minced
1 box (32 ounces) chicken broth
1 can (10 ounce) Mild Ro-Tel Diced Tomatoes & Green Chiles
1 box pasta (use gluten-free pasta for GF)
3/4 cup sour cream
1 scallion, thinly sliced
2 tablespoons chopped cilantro
1 small avocado, diced
Preparation:
1. In a plastic bag, toss olive oil, spices, and chicken.
2. Heat a large, deep skillet over medium heat.
3. Add chicken. When mostly cooked through, add diced peppers, onion, and garlic. Cook until vegetables are soft and chicken in cooked through.
4. Using a slotted spoon, remove chicken and vegetables from pan and place on a separate plate.
5. Deglaze the pan with a half cup of chicken broth. The pan will sizzle and steam.
6. Add the remainder of the chicken broth and add can of tomatoes, including the juices.
7. Stir in uncooked pasta. Cover and cook for about 10 minutes, until pasta is al dente and liquid is mostly absorbed.
8. Add chicken and vegetables back to the pasta. Stir well and cook for 1-2 more minutes.
9. Stir in sour cream and cilantro.
10. Top with scallion and avocado.