Sauce Ingredients:
- 1 large avocado
- 1/2 cup plain Greek yogurt
- 1/2 cup chicken broth
- 1 tsp lime juice
- spices to taste (salt, garlic powder, onion powder, oregano)
Other Ingredients:
- 2 boneless, skinless chicken breasts
- 1/3 cup Italian salad dressing
- salt and pepper
- cooked veggies of your choice (I used carrots, black beans, & diced tomatoes)
- 1 pkg Gluten Free spiral or elbow noodles
To make the sauce, blend all sauce ingredients until creamy. Add more chicken broth if you want it runnier.
To cook the chicken, sprinkle raw chicken breasts with salt and pepper. Pound with meat mallet. Place chicken in baking dish and pour Italian dressing over chicken. Bake uncovered until core temperature reaches 160 degrees. (I cooked mine at 350 degrees for about 25 minutes) Use two forks to shred the chicken.
Combine: In a large pot (I used my dutch oven), combine cooked noodles, shredded chicken, cooked vegetables, and sauce. Stir together and serve hot.
Notes:
- If using canned vegetables, drain and rinse.
- You can use whatever vegetables you have on hand: mushrooms, peas, squash, zucchini, etc. I also think fresh cilantro would be delicious on top! (I didn't have any the day I made it, but I will next time!)
- Some recipes are better the next day, this is NOT one of them. It still tasted good on day two, but the avocado sauce turns a little bit brown and the GF noodles become a tad mushy. If you're using regular noodles, you won't have this problem.
- This would make a great vegetarian meal too. Just remove the meat and use vegetable broth instead of chicken broth.
- For a more Mexican flair, add chili powder.
