Yield: 4 Servings
|8 ounces||Creamette rotini; uncooked|
|1 large||Avocado; peeled; pitted; and|
|1 tablespoon||Lemon juice|
|15 ounces||Can Hormel Chile No Beans|
|1 cup||Tomato; seeded; diced (about|
|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.