Avocado Twirls with Jalapeno Grilled Chicken, Asparagus & Sun-DriedTomatoes

Wednesday, January 09, 2013

From our skinny table to yours...
We told you this was coming... we loved the avocado sauce from our enchiladas so much, we made this pasta dish two days later!  There is nothing that seems healthy about this sauce and it's sure to fool anyone you feed ;)  It's super easy too, as we let our food processors do the work for us!  All you do is simply add avocados, cilantro, lime juice, garlic, jalapeno (omit is you don't like spicy) and chicken stock to your processor and blend away. 

Top this sauce to your whole wheat pasta and you have yourself a deliciously healthy meal that can top any cream sauce you've ever had without feeling like your intaking 100 calories per bite... we all know cream sauces are packed with calories!  When we make pasta we always use whole wheat noodles and we typically mix in spaghetti squash as well.  Tonight we only used the whole wheat pasta noodles, which are perfectly healthy, just use portion control here and cook the appropriate amount of servings per mouths to feed!  That's the tricky part with pasta, if it's there you may eat it, so be realistic and don't overcook so you won't overeat ;)  We topped this dish with grilled chicken, asparagus and sun-dried tomatoes!  It was a great combination of flavors and we hope you enjoy this one as much as we did ;)

Avocado Twirls with Jalapeno Grilled Chicken, Asparagus & Sun-Dried Tomatoes
Olive oil
3 cloves garlic
3 avocadoes
1 lime
1 lb chicken breast
1 handful cilantro
1 cup sundried tomatoes
1 lb asparagus
3 cups chicken stock
1 jalapeno
3/4 lb whole wheat pasta (we used rotini) 

Let's get cooking!
1.  Cook pasta according to package directions
2.  To make 'cream' sauce add avocadoes, 2 garlic cloves, 1/2 jalapeno, lime juice, cilantro, chicken stock (one cup at a time until you reach a light and creamy consistency to your liking)
3.  After you drain pasta, place back in pot over low heat and mix in the 'cream' sauce to heat throughout
4.  Mince the remaining garlic and jalapeno, coat chicken and saute chicken breasts in olive oil, approx 5 minutes per side or until fully cooked (chicken should be white throughout) then slice into strips
5.  Slice asparagus into 1 inch pieces (discard the bottom inch) and saute in olive oil for approx 2 minutes
6.  Add cooked asparagus, chicken and sundried tomatoes to pan and mix with 'cream' sauce
7.  Serve and enjoy!

Serves 4 yummy portions :)

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