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.
- 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
- Cook spaghetti according to package directions.
- Add oil to a large frying pan. Add onions, garlic, and chicken. Cook over a medium-high flame until chicken is cooked through.
- Add tomatoes and olives and cook until heated through.
- Puree avocado in a food processor or blender.
- Add lime juice, taco seasoning, seasoned salt, and water. Blend until smooth.
- After pasta has been cooked and drained, add avocado sauce and chicken mixture.
- Serve immediately.
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.