Playing Chicken with Avocado

{Updated}

Chicken and Avocado pasta sauce 

This is one of my go-to pasta recipes for it's ease of preparation and clean flavours. It's such a colourful dish that it reminds me of spring. Spring chickens, freshness, flavour, you get where I'm going. And chicken and pasta and avocados are generally well-loved by most people, so it's a great dish to serve to company and easy enough for a busy weeknight.

I've updated my adaption to use with canned tomatoes, as one day I wanted to make this I was fresh out of fresh tomatoes and subbed in a 398ml (14 oz.) can of tomatoes + seasoning and I really liked the results. It's a slightly different taste and texture than using fresh tomatoes, but you can say it's another pasta recipe in your collection.

Chicken and Avocado pasta sauce

2 skinless, boneless chicken breasts, OR 3 skinless, boneless chicken thighs
1 tbsp olive oil
2 garlic cloves, minced
4 plum tomatoes (or one can of flavoured diced tomatoes 398ml (14 oz.); see photo below)

1 ripe but firm avocado
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp salt
pinch cayenne pepper or (I do and) pinch of red pepper flakes
1 tbsp freshly squeezed lemon or lime juice
1/4 cup finely chopped cilantro

Directions: 

1. 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.

2. Meanwhile, chop tomatoes into 1-inch (2.5-cm) chunks. Or use a can of flavoured diced tomatoes, the chunky variety is nice because they'll hold their shape better when cooked.

3. Peel avocado and cut into bite-size pieces and set aside.

4. When chicken is nearly cooked, add tomatoes to pan, along with seeds and juice. (I like to add zucchini or artichokes sometimes to increase in the veggies in this dish; add at this point.) Sprinkle with coriander, cumin, salt and red pepper flakes/cayenne. Stir often over medium heat until tomatoes are hot, about 3 minutes. 

5. 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 as it sits. Makes 5 cups (1.25 L), enough to coat 1/2 pound (250 g) pasta. 

Adapted from: Chatelaine Food Express – Quickies: Pasta.

A smaller, chunky or shell-shaped pasta works best to hold the chunky sauce, but in a pinch spaghetti works too as pictured above.

© Kooks in the Kitchen. 2016