This rich, creamy, spicy dish is one of my husband’s favorites. Add the cooling avocado, and it makes it one of mine.

INGREDIENTS:

  • 8 oz boneless, skinless chicken breasts, cubed
  • 1 cup button mushrooms, sliced
  • 1 – 4 oz can diced green chilies
  • 2 garlic cloves, minced
  • 1/4  tsp salt and pepper (to taste)
  • 1/4 tsp smoked paprika
  • 2 Tbsp fresh or dried chopped parsley
  • 1/2 cup evaporated skimmed milk or half-and-half
  • Splash of dry white wine to deglaze the pan (optional)
  • 6 oz shredded Pepper-Jack cheese
  • 1 Tbsp sour cream
  • 1/2 package spaghetti, cooked and drained (do not rinse)
  • 1 medium avocado, sliced

PREPARATION:

  1. Add olive oil to skillet: 2 turns around the pan, then add the chicken, green chilies and garlic, and sautee until chicken is almost cooked, then add in mushrooms and cook for 2 minutes more
  2. To prepare sauce, deglaze the pan with a splash of white wine (optional — water or stock will do); then add the milk and sour cream and stir to combine. Season with the smoked paprika, then slowly add in the pepper-jack cheese and stir until melted and incorporated. It is often best to combine the cheese with a whisk to avoid clumping. If the sauce is too thick, add a splash more milk or wine.
  3. Season to taste with salt and pepper, and add parsley, then serve atop cooked spaghetti and garnish with sliced avocado.

Serves 2-3, depending on how hungry you are!