Avocado chili pasta
4 Servings
Ingredients
| Quantity | 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 |
Directions
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.