1
medium avocado, pitted, peeled and chopped, if desired
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Steps
1
Cook and drain fettuccine as directed on package. Meanwhile, in 3-quart saucepan, cook tomatoes and chicken over medium heat, stirring occasionally, until thoroughly heated. Stir in fettuccine. Sprinkle individual servings with cheese and avocado.
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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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