16 oz. thin spaghetti, cooked al dente
1 red bell pepper, chopped
fresh corn kernels from 1 ear of sweet corn
hot sauce to taste
Creamy Blender Avocado Sauce
1 cup sour cream (may sub. Greek yogurt)
2/3 cup milk
2 avocados, peeled and pitted
1-2 jalapenos, seeded, deveined and roughly chopped
1/4 cup packed cilantro
1 teaspoon salt
1/4 tsp each pepper and smoked paprika
1/2 teaspoon cumin
1 tablespoon lime juice
Add all of the Creamy Blender Avocado Sauce ingredients to your blender and chop then puree/liquefy until smooth. In the same skillet you cooked your chicken in, heat 1 tbsp olive oil over medium high heat. Add red bell peppers, corn and 3-4 garlic cloves, minced and sauté 1-2 minutes, or until red peppers are crisp-tender. Add 1 15 oz. can diced tomatoes/green chilies and heat through. Add cooked pasta followed by Creamy Avocado Sauce and stir to combine. Heat through. Taste and add additional salt, pepper, hot sauce to taste. Garnish individual servings with chicken and optional toppings of cheese, pepitas and fresh lime juice. Refrigerate leftover pasta for up to 5 days. The lime juice will keep the sauce from discoloring.

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