Here goeS: Pasta with Avocado Sauce, Vegetables and Chicken for the trying:
Cook penne pasta and reserve pasta water.
Chop and stir fry in olive oil, onions, broccoli and mushrooms, spiced with tarragon, garlic, 1/2tsp any good Thai curry paste, and balance with fish sauce.
Brown two small half chicken breasts in olive oil until pink inside, sprinkle with garlic and rosemary; cube and add to finished stir fried vegetables.
Cook penne, drain and reserve 1/2 cup of pasta water; add 1/2 avocado and blend; stir mixture into pasta.
Serve separately on an eight inch plate, add ground sea salt and ground black pepper to taste.
Serve with a good balanced white wine. Ours was a chardonnay/viognier from South Africa.
(Note I would have preferred some color in this dish, red or yellow peppers, but alas, had none)
For more exploring and dishes, visit: New Bohemians.
Claire Rogers writes on cross-cultural adventure drawn from her travels across the Silk Road from Beijing to Istanbul, around Australia and of course, through Iceland–all by bike.
She’s currently traveling by tandem with her husband Bob, through southwest China, Laos, Vietnam, Cambodia and Thailand. Check out NewBohemians.net for more information on their travels.
