Pasta with Chicken, Avocado and Peanut Sauce

Total time: 25 minutes
   Peanut sauce goes very well with avocado and is great with a warm, summery pasta. I used the pepper raw, but you can add it to the onions to sauté if you like. 

 Ingredients:

• 1 1/4 cups (4.1oz, 125gr) pasta
• 2 chicken breasts, boneless, skinless
• 1 red bell pepper
• 4oz (120gr) mushrooms
• 1 avocado
• 1 medium onion
• 2 cloves garlic
• 1/2 tsp paprika
• 1/2 tsp cumin
• 1/2 cup (4oz, 120ml) chicken stock
• 1/4 cup (2oz, 60ml) sherry
• 2 tbs peanut butter creamy
• 1 tbs soy sauce
• 2 tsp sesame oil
• 1 tsp olive oil

 Instructions:

• Cook pasta according to package directions.
• When done, drain and put into large bowl.
• Cut chicken breasts into large, bite-size pieces. 
• Trim and slice mushrooms. 
• Slice onion. 
• Mince garlic.
• Cut pepper into long strips.
• Heat oils in a large skillet over medium heat.
• Add paprika, cumin, and sauté briefly. Add chicken and brown well, about 5 minutes.
• Add mushrooms, onions and garlic, stir-fry 2 minutes.
• Add chicken stock, sherry, reduce heat, cover and let cook for 5 minutes, until chicken is cooked through and vegetables are just starting to get tender.
• Add pepper, soy sauce, peanut butter and stir well.
•  Add to pasta, stir to combine.
• Cube avocado.
• Add avocado to pasta, stir gently to combine and serve.