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You are here: Home / Recipes and Cooking Tips / Avocado Pasta with Chicken

Avocado Pasta with Chicken

August 20, 2012 by Alea Milham Leave a Comment

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Spaghetti with Avocado Sauce and Chicken

I received such a wonderful reaction from my children to my Sonoma Chicken and Pasta recipe (which included artichoke hearts and olives) that I decided to try another “grown up” pasta dish.

Since my oldest son’s reaction to dairy has intensified, I have been avoiding my Alfredo Sauce, but I must admit to missing the creamy sauce on pasta. I decided to use pureed avocado as the base for a pasta sauce because its mild flavor takes on the flavor of the spices. Since I went with Italian seasonings last week, I decided to use Southwest flavors this week.

Avocado Pasta with Chicken
 
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Prep time
10 mins
Cook time
15 mins
Total time
25 mins
 
A fast and easy recipe for avocado pasta with chicken. This is a naturally dairy-free recipe for a creamy sauce.
Ingredients
  • 16 oz. spaghetti ( I used brown rice pasta)
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 4 cloves garlic, minced
  • 1 pound chicken, cut in bite size pieces
  • 2 medium avocados, ripe
  • 2 tablespoons lime juice
  • 4 teaspoons taco seasoning (how to make taco seasoning)
  • ½ teaspoon seasoned salt (how to make seasoned salt)
  • ¾ cup water or broth
  • 3 cups diced tomatoes (if you use canned drain liquid)
  • 2 cups olives, thinly sliced
Directions
  1. Cook spaghetti according to package directions.
  2. Add oil to a large frying pan. Add onions, garlic, and chicken. Cook over a medium-high flame until chicken is cooked through.
  3. Add tomatoes and olives and cook until heated through.
  4. Puree avocado in a food processor or blender.
  5. Add lime juice, taco seasoning, seasoned salt, and water. Blend until smooth.
  6. After pasta has been cooked and drained, add avocado sauce and chicken mixture.
  7. Serve immediately.
3.5.3251

My kids were a little skeptical when they saw the green sauce…and then I added tomatoes…and they were still skeptical! If you have ever played with finger paints, you know that green plus red equals ugly.  However, once they tasted it, everyone enjoyed the flavor. I am looking forward to experimenting with more avocado based sauces.

This post is linked to Allergy Free Wednesday.

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About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

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Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.

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