kc2orw
07-29-2007, 02:57 PM
Spaghetti With Avocado & Chicken Sauce
Pound of Spaghetti
1-2 Tablespoon(s) of Sour Cream
Two Ripe Avocados (as close to overripe as you can manage)
3/4 pound of Chicken Tenders
4-5 Garlic Cloves
1/4 to 1/2 of a medium Onion
Now I usually wing it with this one and thus the ingredients are approximate.
Chop the Onions and Garlic Saute the Onions, the garlic, and then the Chicken till just done no burning for me. You can however can modify it to suit your preferences. You can cut the Chicken into bite size morsels in advance or after sauteing, your preference
Cream two medium Avocados with a fork till nice and smooth I decide at the absolute last moment just how much Sour Cream to add to flavor and smooth the sauce. Put the Avocado mix in a sauce pan at low heat with just enough butter, yeah butter so it doesn't stick and adds some additional flavor.
Remove from heat when the Avocados start to bubble gently add the preferred amount of Sour Cream then the chicken, onions, and garlic.
If not saucy enough add a little milk but not to much it smooths out further when combined with the pasta.
Set the assembled sauce off to the side to marinate, longer is definitely better say two or even more hours.
Buy some fresh Spaghetti, Linguine, Tortellini's, or whichever you prefer cook it up, blanch it and add the sauce while the pasta is still hot. I don't refrigerate the sauce if I can manage it so the hot pasta usually brings it up to a temperature that suits me. You don't want to cook the sauce with the sour cream in it or it will end up scalded.
Yum yum yum time for me to go make it now :D
Pound of Spaghetti
1-2 Tablespoon(s) of Sour Cream
Two Ripe Avocados (as close to overripe as you can manage)
3/4 pound of Chicken Tenders
4-5 Garlic Cloves
1/4 to 1/2 of a medium Onion
Now I usually wing it with this one and thus the ingredients are approximate.
Chop the Onions and Garlic Saute the Onions, the garlic, and then the Chicken till just done no burning for me. You can however can modify it to suit your preferences. You can cut the Chicken into bite size morsels in advance or after sauteing, your preference
Cream two medium Avocados with a fork till nice and smooth I decide at the absolute last moment just how much Sour Cream to add to flavor and smooth the sauce. Put the Avocado mix in a sauce pan at low heat with just enough butter, yeah butter so it doesn't stick and adds some additional flavor.
Remove from heat when the Avocados start to bubble gently add the preferred amount of Sour Cream then the chicken, onions, and garlic.
If not saucy enough add a little milk but not to much it smooths out further when combined with the pasta.
Set the assembled sauce off to the side to marinate, longer is definitely better say two or even more hours.
Buy some fresh Spaghetti, Linguine, Tortellini's, or whichever you prefer cook it up, blanch it and add the sauce while the pasta is still hot. I don't refrigerate the sauce if I can manage it so the hot pasta usually brings it up to a temperature that suits me. You don't want to cook the sauce with the sour cream in it or it will end up scalded.
Yum yum yum time for me to go make it now :D