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Chicken and Avocado
Pasta Salad,
Yield: 1 Meal
PREPARATION
1.
Cook pasta using package directions. In a small bowl, mash half the avocado
with lime juice and garlic powder. Add warm pasta, tomato, corn and remaining
avocado. Toss to combine. Sprinkle with salt and pepper to taste.
2.
Preheat oven to 425˚F. Spread asparagus onto a small baking sheet in a single
layer. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat.
Roast 15 minutes.
3.
In a skillet over medium-high heat, sauté chicken 2 minutes per side or to a
165˚F internal temperature. (Cook thicker pieces longer.) Let chicken rest 5
minutes. Chop into chunks.
4.
Pack fresh peach slices to enjoy on the side.
Continued
Find additional recipes at:
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