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2 skinless, boneless chicken breasts, about or 3 skinless, boneless chicken thighs
1 tbsp olive oil
2 garlic cloves, minced
4 plum tomatoes
1 ripe but firm avocado
1/2 tsp ground cumin
1/2 tsp salt
pinch cayenne pepper
1 tbsp freshly squeezed lemon or lime juice
1/4 cup finely chopped cilantro
Slice chicken into thin bite-size strips. Heat oil in a large wide frying pan set over medium heat. Add chicken and garlic and stir occasionally until lightly browned and nearly cooked through, from 3 to 4 minutes.
Meanwhile, chop tomatoes into 1-inch (2.5-cm) chunks. Peel avocado and cut into bite-size pieces.
When chicken is nearly cooked, add tomatoes to pan, along with seeds and juice. Sprinkle with cumin, salt and cayenne. Stir often over medium heat until tomatoes are hot, about 3 minutes. Remove from heat and immediately stir in avocado, lemon juice and coriander, just until blended. Toss with cooked penne or orecchiette. Taste and stir in more lemon or lime juice if you would like more tang. Enjoy sauce as soon as it is made as avocado will darken.
Calories 403, Protein 33.8g, Carbohydrates 14.7g, Fat 24.7g, Fibre 4.2g, Sodium 670mg.
Looking for a quick dinner fix? Toss your pasta with this easy, sumptuous southwestern sauce.