avocado chili pasta
| Measure | Ingredient |
|---|---|
| 8 ounces | Creamette rotini; uncooked |
| 1 large | Avocado; peeled; pitted; and |
| Diced | |
| 1 tablespoon | Lemon juice |
| 15 ounces | Can Hormel Chile No Beans |
| 1 cup | Tomato; seeded; diced (about |
| 1 medium) | |
| ½ cup | Green onions; sliced |
| 1 | Clove garlic; crushed |
| ¼ cup | Fresh cilantro; minced |
NORMA WRENN NPXR56B
Cook rotini according to package directions; drain and keep warm.
Combine avocado and lemon juice in a small bowl; toss well, and set aside.
Combine chili and next 4 ingredients in a small saucepan; cook over medium heat until thoroughly heated, stirring occasionally. Stir in avocado; cook 2 minutes. Serve over rotini. Yield 4 to 6 servings.
Source: Cafe Southern Living Five-Star Dining, Southern Living Cooking School.
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