Creamy Avocado Pasta and Spicy Blackened Chicken with cool and creamy Avocado Sauce

This is such a yummy and surprising dish!! I didn't even like Avocados before making this switch to being Top 8 and corn free. But this, I love!

For the pasta you will need:
3-4 servings of pasta (I'm gluten-free so I did rice spaghetti. You could use any kind of pasta really!)
1 avocado
1/2 lemon (juiced and zest)
1 Tbl minced garlic (we just buy the huge already minced containers at Walmart)
Salt and Pepper to taste

Boil and strain pasta according to box directions. While the pasta is cooking let's make the sauce!! Place avocado, lemon juice, garlic, and salt and pepper into a blender/food processor/bowl and mix until delicious and oh-so creamy! Put the sauce and cooked pasta into a large bowl and mix well. Top with lemon zest and eat immediately :)

For the chicken and you will need:
2-4 thawed chicken breasts
1 tsp of paprika 
1/2 tsp salt
1/2 tsp pepper
1/2 tsp cayenne pepper
1/2 tsp onion powder or onion salt
1/2 tsp ground cumin
2 tsp olive oil

Add the olive oil to a pan and heat on medium for a min or so while you are spicing the chicken.

Combine all dry seasonings in a bowl and mix well. I used a larger flat-bottomed bowl. Dip and cover both sides of the chicken breasts in the seasoning mix. Then place in the oiled and heated pan. Cook until tender and blackened on both sides. Once it is finished, place on plates ready to serve and allow it to cool while you make up the sauce.

For the sauce you will need:
1 tsp Lime juice (totally just used the kind in the little green lime bottle :) )
2 Tbl Mayo (we use the yellow top canola oil mayo, but check your ingredients!!)
1/2 an Avocado

Blend together above ingredients. You can use a food processor or a hand mixer or just a fork. I just used a fork until it was kinda creamy kinda chunky. Spread cool sauce on top of the spicy chicken and eat your heart out!