Avocado Chili Pasta
- NORMA WRENN NPXR56B-----
- 8 oz Creamette rotini --
- Uncooked
- 1 lg Avocado; peeled; pitted --
- And
- Diced
- 1 tb Lemon juice
- 15 oz Can Hormel Chile No Beans
- 1 c Tomato; seeded -- diced
- (about
- 1 Medium)
- 1/2 c Green onions -- sliced
- 1 Clove garlic -- crushed
- 1/4 c Fresh cilantro -- minced
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.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
