Bring the fabulous flavors of Southwest to your dinner table with this no-mess chicken and pasta dish - ready in 20 minutes.
To dice an avocado, cut it in half all around the pit; twist gently to separate halves. Firmly tap the blade into the pit and twist, squeezing the avocado to disengage the pit. With the tip of the blade, score the halves in small crosshatch pattern, cutting just to the peel. Run a small sharp-edged spoon next to the peel, rotating the avocado and squeezing slightly, to release.
Use pepper Jack cheese instead of regular Monterey Jack to add a bit more spice.
Pass a basket of warm flour tortillas and a tray of watermelon wedges.
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