Asparagus, Chicken and Buckwheat Noodles with Avocado Creme

     I used to cook this recipe at a caribbean restaurant in a tropical resort.  The chef was a talented crazy guy from Barbados.  The saute cook who created this recipe was Sioux Native American.  The great flavors of Yucatan cuisine are a theme in this pasta entree.

     We had many strange entrees on our menu that would be considered to be trendy fusion caribe cuisine.  The flavor of this pasta is very light and the avocado blends into the cream sauce as it cooks.  If you like avocado, then this pasta recipe is for you!

 
     Asparagus, Chicken and Buckwheat Noodles with Avocado Creme Recipe:
     Cook 1 portion of Chinese buckwheat vermicelli noodles in boiling water, till they become tender.
     Cool the noodles under cold running water.
     Drain the water off of the noodles and set them aside.
     Cut a 5 or 6 ounce chicken breast into bite size slices. 
     Heat a saute pan over medium heat.
     Add 1 1/2 tablespoons of olive oil.
     Add the sliced chicken breast.
     Saute the chicken breast slices, till they become fully cooked.
     Remove the chicken pieces from the pan and set them aside.
     Add 1 small handful of chopped bermuda onion to the oil in the hot pan.
     Add 1 finely chopped garlic clove.
     Add 1 sliced green onion.
     Add a few red bell pepper strips.
     Saute till the vegetables become cooked al dente.
     Add 1/3 cup of sliced tender asparagus stalks and asparagus tips.  (Peel the asparagus stalks if the skin is thick!)
     Saute for one minute.
     Add 1/4 cup of dry white wine.
     Add 1/4 cup of chicken stock.
     Add sea salt and cracked black pepper.
     Add 1 pinch of cumin.
     Add 1 pinch of coriander.
     Add 1 pinch of oregano.
     Add 1 pinch of crushed red pepper.
     Add 1 cup of cream.
     Bring the sauce to a gentle boil
     Add 2 tablespoons of grated parmesan cheese,
     Stir till the cheese melts into the sauce.
     Reduce the temperature to low heat.
     Add 1/2 of a ripe avocado that is thin sliced.
     Add 1/2 teaspoon of lime juice.
     Return the chicken pieces to the sauce.
     Simmer and reduce the sauce, till it becomes a medium thin cream sauce consistency.
     Note:  Some of the avocado will melt into the sauce and a few pieces of avocado will stay intact.
     Add the reserved portion of cooked Chinese buckwheat vermicelli noodles.
     Toss the noodles and sauce together.
     Mount the pasta on a plate.
     Sprinkle thin sliced green onion over the pasta.

     This pasta has a very nicely spiced avocado flavor!  The cumin and coriander are the main spices with the bold flavor of cracked black pepper.  The soft avocado easily blends into the cream sauce.  Chinese buckwheat noodles are a very nice quality healthy pasta.
     This pasta is nice with a chardonnay wine.  Delicious!  ...  Shawna