Skinny Spicy Baja Pasta
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
Serves: 4
INGREDIENTS
one 12 oz. package of spaghetti noodles*
2 ripe avocados ,peeled and pits removed
¼ cup fresh cilantro (plus a little more for a garnish)
1 jalapeno (deseeded if ya like less spice)
1 cup greek yogurt
⅔ cup milk (we used skim milk)
1½ TBSP lime juice
2 tsp cumin
salt and pepper to taste
4 cloves garlic, minced
1 cup corn kernels
¾ cup tomato, diced
1 medium bell pepper, deseeded and diced
1 can of chopped green chiles**
1 TBSP coconut oil
4 chicken breasts, grilled and completely cooked
cotija cheese for garnish (or other type of cheese crumbles)
INSTRUCTIONS
Cook the noodles according to package instructions.
While the noodles are cooking, combine the avocados, cilantro, and jalapeno in a food processor until smooth.
In a large bowl combine the greek yogurt, milk, lime juice, cumin, and salt and pepper. Fold in the avocado mixture and stir to combine until smooth.
In a large skillet heat the coconut oil over medium heat. Add in the garlic, tomatoes, corn, and chiles and allow to saute for 1-2 minutes, or until the veggies start to soften.
Once the noodles have been cooked and drained, combine the vegetables and avocado baja sauce with the noodles.