Tuesday dinner: Citrus pasta with chicken

I’ve had this recipe from Whole Foods sitting on my Pinterest “Things I Want To Cook” board for a few months. It looked intriguing enough. I’ve spent a lot of this summer cooking with avocado and citrus juice, so it made for a natural choice. A recent trip to the CNY Regional Market made it easier. Flour City Pasta, whom we’ve discussed here before, unveiled their new lime shells a couple of weeks back. I tried a raw piece and thought that this recipe would be perfect.

I made a quick change to the lineup, pan-frying a couple of chicken breasts and cubing them for protein.

WHAT WORKED: Everything. The veggies blended together nicely. Nothing fought for attention. It was all pretty harmonious.

WHAT DIDN’T WORK: The avocado. I bought the one Hass avocado at Wegmans that didn’t feel like a cotton ball to the touch. Unfortunately, the meat was as hard as the pit. I ended up pitching it.

WHAT DID THE WIFE SAY: “It’s good. I hope you don’t mind that I’m skipping the avocado.”

WILL IT MAKE ANOTHER APPEARANCE: I might want to try it with regular pasta and not the flavored stuff.

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Citrus pasta with chicken
Adapted from Whole Foods

  • 1/2 lb. Flour City Pasta lime shells
  • 1/2 ripe avocado, peeled and cubed
  • 2 green onions, both green and white parts, chopped
  • 1/3 cup crumbled feta cheese
  • 1 ripe Roma tomatoes, seeded and chopped
  • 1/3 cup packed chopped cilantro or flat-leaf parsley
  • 1/4 cup freshly squeezed lemon or lime juice
  • 1 tsp. grated lime zest
  • sea salt and black pepper, to taste

Cook pasta in boiling salted water according to package directions. Drain, but do not rinse the pasta. Place hot pasta in a large mixing bowl. Add avocado, green onions, feta, tomatoes and cilantro. Whisk together lemon juice and olive oil and drizzle over the warm pasta. Toss to combine. Season with salt and pepper and serve warm or cold.

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