Wednesday, February 4, 2009

Chili Pasta with Avocado and Lime

It's day three after the Superbowl, and Sunday's Chili has just about had it. Take those last few ladles, and spin them into an entire meal your family will love. I tried this on a whim yesterday, and will eat the leftovers tonight. It's waste not, want not these days...


2 cups of chili
2 avocados
1 lime ( sliced into wedges)
1 and 1/2 cups shredded Cheddar Cheese
1 lb Bow Tie Pasta
cilantro (optional)

Start by cooking your pasta according to the directions on the box. Everything else will come together as your water boils, and your noodles cook. In a large saucepan, reheat your leftover chili. In the mean time, slice your avocado into chunks and season with a little salt and pepper. Once the pasta is ready, drain it and then transfer the noodles over to your saucepan of simmering chili. Mix everything together until the bow ties are coated well. Top with avocado, cheddar cheese, cilantro and a generous squeeze of lime juice. Hallelujah, these are my kind of leftovers.

1 comment:

Anonymous said...

I could see a really kicked up chili tasting great with this recipe!! Thanks for sharing!