Gluten-Free, Dairy-Free, Serves 5
- 1 lb boneless, skinless chicken breast cubed
- 2 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp chili powder
- 1 red onion sliced
- 1/2 tsp garlic powder
- 3 cloves garlic minced
- 7 oz gluten-free pasta
- 2 cups chicken broth
- 10 oz can Ro-Tel diced tomatoes & green chilies
- 2 bell peppers sliced
- 1/2 cup vegan sour cream
- 1 avocado cubed
- 2 Tbsp cilantro
Directions:
In a large skillet heat oil. Add in the chicken and seasonings. Cook until browned (5-6 minutes) stirring as needed. Remove chicken and add more oil, onions, garlic, peppers, salt, and pepper. Cook until soft and transfer to plate with chicken. To the pot add, broth, tomatoes, and pasta. Cook for 15 minutes or until tender. Transfer chicken and vegetables back into the pot. Heat for 2 minutes and stir in sour cream and cilantro. Top with avocado.