Creamy Avocado Mexican Pasta

C has been a seriously picky eater the past couple of weeks.

All he has wanted to eat has been bread, bananas and beets. Yes, I said beets. I cut him off after 3 small beets today and he was not happy. He started crying and reaching for the refrigerator as I put them away. I know beets are good for you, but post-beet diaper duty is not fun so I had to set a limit. Most parents have to limit the amount of cookies and candy their child eats....we have to limit the amount of beets C eats. Not your average toddler!

Finally tonight I found a meal that he would actually eat! A few weeks ago I found a recipe for Creamy Avocado Pasta on pinterest, but it didn't quite seem like a full meal since it was just noodles and avocado sauce. So since we love avocados so much over here, I decided to kick it up a notch and make our own version.  This is a fun and tasty combination of mexican and pasta -- absolutely delicious!

Creamy Avocado Mexican Pasta
1 T. olive oil
1 lb. boneless skinless chicken breasts, cut into small pieces
1 green pepper, chopped
1/2 red pepper, chopped
1 16 oz. jar chunky salsa
1 cup frozen corn
1/2 can of black beans
1 tsp. chili powder
1/2 tsp. cumin
1/4 tsp. garlic powder
1 avocado,
1/4 tsp. salt
1 tsp. lime juice
1 cup mexican cheese
4 ounces cooked pasta

Heat olive oil in skillet over medium-high heat. Add the chicken and peppers and cook until chicken is no longer pink. Add the salsa, corn, beans, chili powder, cumin and garlic powder. Reduce heat to low, cover and simmer for 15 minutes. Meanwhile, scoop out the avocado and place into a food processor along with the lime juice and salt. Pulse until avocado is smooth and creamy (you can add a little bit of water if you need to).

Add the avocado cream and cheese to the skillet. Continue to cook on low until cheese is melted and bubbly. Mix with pasta and serve.