Penne Con Pollo Verdi

• 1 box (16 oz.) penne pasta
• 4 boneless, skinless chicken breasts, cubed
• 1 yellow onion, chopped
• 2 avocados, peeled, pitted, and diced
• 1 lime
• Green onion, minced
• 2 cloves garlic, minced
• Fresh cilantro, minced
• Basil, fresh or dried
• Olive oil
• Salt & pepper
• Cayenne pepper
• Parmesan cheese, grated
• Whole spinach leaves

1. -In a pot, boil noodles according to package instructions, then drain and rinse with COLD water.
2. -While the noodles are cooking, coat a large skillet with olive oil (approx. 3-5 tbsp.)
3. -Add chicken and yellow onion. Cook on medium-high heat until chicken is no longer pink and onion is tender.
4. -Season with salt, pepper, cayenne, and basil to suit your tastes.
5. -In a large serving bowl, add avocado and garlic. Also add cilantro and green onion, again, enough to suit your tastes (approx. 4-6 tbsp. of each).
6. -Cover with the juice of 1 lime OR the juice and zest of 1/2 lime
7. -Add chicken, onions, and pasta.
8. -Toss all ingredients with olive oil and parmesan and serve on a bed of spinach leaves.
9. Enjoy!

penne pasta, chicken breasts, yellow onion, avocados, lime, green onion, garlic, fresh cilantro, basil, olive oil, salt, cayenne pepper, parmesan cheese, spinach leaves

Taken from www.epicurious.com/recipes/member/views/penne-con-pollo-verdi-1203228 (may not work)