Avocado Chili Pasta Recipe

Ingredients


NORMA WRENN NPXR56B

8 oz creamette rotini, uncooked
1 large avocado, peeled; pitted; and
1 diced
1 tbsp lemon juice
15 oz can hormel chile no beans
1 cup tomato, seeded; diced (about
1 1 medium)
1/2 cup green onions, sliced
1 clove garlic, crushed
1/4 cup fresh cilantro, minced


Directions

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.


Servings: 4 servings

 

 

Avocado Chili Pasta Recipe brought to you by Recipe Ideas


Categories: Chili; Fruit; Italian; Pasta


The History of Recipes

We can follow the history of `recipes` far back into ancient history, in fact as far into history as the ancient Egyptians, and possibly even further than that. Interesting though that maybe, generally, these early cookbooks were just primitive pictorial, hieroglyphic or cunieform instructions for meal preparation.

Later on, there were some interesting books which date from the 14th Century ; a recipe book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, these have no connection with the indian food that appears on menues today, but rather recipes for the types of meals on the menues of the rich and powerful of that period.

By the time we get to the 20th century, cookery books were greatly in demand mostly due to more people being able to read, people having more free time and disposable income.

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We hope you enjoy this Avocado Chili Pasta recipe.

 


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