Creamy Avocado Pasta with Chili Lime Chicken

This was the winter of all winters with record-breaking cold and snow.  But, spring has finally come!  (Although we still have a last, little mound of snow that is only days away from being gone.)

I have done some cooking here and there over the winter, mostly making tried and true meals just to put something on the dinner table.  Part of my lack of inspiration was because the winter was just brutal, and the other part was because I miss my partner in cooking.  But, alas, with our first 70 degree day in almost 6 months, and Catherine coming home in less than a month, I broke out the grill and got on Pinterest to find out what I could make with the chicken and avocados I bought a few days ago.  Most of the recipes I found had to do with chicken avocado burritos.  Of course, that would be totally fine by me, but I knew I needed something my boys would eat.  After some scrolling, I came across this.  Holy yumilicious this was good!  Timmy loved the chicken, Jimmy loved the pasta, and I loved it all.  I can’t wait for Catherine to come home so she can try it!
(Don't be intimidated by how long this looks... it's not complicated at all and doesn't take as much time as you may think looking at this) 

• 4 boneless, skinless chicken breasts
• 1 recipe Chili Lime Chicken (see below for Chili Lime Rub)
• 16 oz. fettuccine/spaghetti, cooked al dente
• 1 red bell pepper, diced
• 1 cup corn kernels (or 1 ear of sweet corn)
• 3-4 garlic cloves, minced
  Optional:
• 1 15 oz. can diced tomatoes with green chilies, drained
• Hot sauce to taste

Chili Lime Rub

• 2 Tbsp. olive oil
• 1 tsp. chili powder
• ½ tsp. chipotle chili powder *
• ½ tsp. ground cumin
• ½ tsp. smoked paprika
• ½ tsp. onion powder
• ½ tsp. garlic powder
• ¾ tsp. salt
• ¼ tsp. pepper
• 1 tsp. brown sugar
• ¼ tsp. cayenne pepper
• 2 Tbsp. fresh lime juice (about 1 lime)
• Lime zest from 1 lime* 

*  Adaptations:  I didn’t have chipotle chili powder, so I just omitted and I didn’t feel like zesting a lime so I just left it out.

DIRECTIONS - To make Chili Lime Chicken...

1. In a small bowl, whisk chili lime rub ingredients together.
2. Place chicken breasts in a gallon-sized zip lock baggie and pour chili lime rub over, mixing evenly all over chicken breasts.
3. Time permitting, allow chicken to sit for 30 minutes at room temperature or refrigerate up to 8 hours then bring to room temperature for before cooking (the longer it marinates, the more flavorful it will be.
   (I only had time for 30 minutes, and I felt like it was nicely flavored!)
4. Heat a large non-stick skillet over medium high heat.  Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium.  Cook the chicken for approximately 5-7 more minutes (depending on thickness of chicken), or until it is cooked through.
   (Wanting to christen the grill for the first time this Spring, I used the grill versus the skillet for the chicken)
5. Remove to a cutting board and let rest 5 minutes before slicing – don't slice until ready to serve.
6. Garnish with extra fresh lime juice if desired.
7. Make Creamy Avocado Sauce

Creamy Avocado Sauce

• 1 cup sour cream (may substitute Greek yogurt)
• 2/3 cup milk
• 2 avocados, peeled and pitted
• 1-2 jalapenos, seeded, deveined and roughly chopped*
• ¼ cup packed cilantro
• 1 tsp. salt
• ¼ tsp. pepper
• ½ tsp. cumin
• ¼ tsp. smoked paprika
• 1 Tbsp. lime juice

 *  Adaptations:  I didn’t have jalapenos, so I just omitted them.

DIRECTIONS - To make Creamy Avocado Sauce...

• Add all of the Creamy Avocado Sauce ingredients to your blender and puree/liquefy until smooth.

DIRECTIONS - To put together...

1. In the same skillet you cooked your chicken in (or a fresh one if grilled the chicken), heat 1 tablespoon of olive oil over medium high heat (you can use remaining oil from chicken if there's enough). Add red bell peppers, corn and garlic and sauté 1-2 minutes, or until red peppers are crisp-tender.
   (If using, add diced tomatoes in green chilies and heat through.)
2. Add cooked pasta followed by Creamy Avocado Sauce and stir to combine.  Heat through.
3. Taste and add any additional salt, pepper, hot sauce to taste.
4. Slice chicken and serve on top of pasta, garnishing individual servings with optional toppings of cheese, green onions and fresh lime juice.
   
   Refrigerate leftover pasta for up to 5 days (the lime juice will keep the sauce from discoloring)

Adapted from Carlsbad Cravings’ Blog

http://www.carlsbadcravings.com/purpose-chili-lime-chicken-rub-marinade-recipe/

http://www.carlsbadcravings.com/creamy-baja-avocado-pasta-chili-lime-chicken/