8ounceswhole-wheat linguineor any shaped pasta noodles
1tablespoonolive oil
0.5poundboneless, skinless chicken breasts
garlic powder, onion powder, chili powder, cumin (to season chicken)
1ripe avocadopeeled and pitted
1tablespoonfresh lime juice
.25cupFage plain Greek yogurt*
1large clove fresh garlicpressed or finely minced
1green onionchopped
sea salt and freshly ground pepperto taste
3Roma tomatoeschopped
.25cupminced fresh cilantroto garnish
Instructions
Cook linguine according to the package directions, strain and set aside.
Season chicken breasts with garlic powder, onion powder, chili powder, and cumin. I just sprinkle it on both sides straight out of the bottle, no measuring.
Heat olive oil in a large skillet and cook chicken until no longer pink and cooked thoroughly. Remove to a plate and set aside.
In a large bowl, mash the avocado with a fork until smooth. Add the lime juice, yogurt, garlic, and green onion and stir until combined. Season with salt and pepper to taste.
Add the drained linguine and stir to thoroughly coat.
Divide pasta among four plates, and top with sliced chicken strips and tomatoes. Garnish with cilantro and serve immediately.
Notes
I use FAGE Greek yogurt because it is "real" Greek yogurt that does not contain sweeteners or crazy ingredients.
Greek yogurt has a drastically reduced amount of lactose due to the way it is processed, and contains half the amount of lactose as regular yogurt.