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N/A Servings
Serves 6 Difficulty
Medium
Ingredients
For sauce: 1/4 cup hot water 1/2 gf chicken bouillion cube 4 canned chiles 1 teaspoon gf chipotle hot sauce 3/4 cup cream
For chicken: 1 avocado, peeled and cut into slices 1 Tablespoon lime juice 6 chicken breast halves, skinned and boned 3/4 cup asadero or Monterey Jack cheese, shredded Salt Pepper 2 Tablespoons gf flour 2 Tablespoons vegetable oil
For pasta: 8 cups hot cooked gf linguini, about 1 pound uncooked pasta 1 Tablespoon vegetable oil 1/2 cup fresh tomatoes, chopped 1/4 cup onions, chopped 1 garlic clove, minced 1/8 cup fresh basil, sliced 1/8 cup fresh oregano, chopped
Directions
For sauce: Combine water, bouillion, chiles and hot sauce in a food processor and process until smooth. Pour sauce into a bowl and stir in cream.
For chicken: Toss avocado with lime juice. Cut a horizontal slit through the thickest part of each chicken breast to form a pocket. Stuff 1 avocado slice and 2 Tablespoons cheese into each pocket. Sprinkle chicken with salt and pepper and dredge in flour. Heat oil in a large heavy skillet. Add chicken and saute until done, turning until browned on both sides. In a separate small skillet, saute onion and garlic in 1 Tablespoon oil until fragrant. Toss pasta with onion and garlic mixture, tomatoes and herbs. Place equal amounts of pasta on plates and top with a chicken breast and sauce. Serve.
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