Cilantro-Lime Chicken Linguine with Avocados

I love cilantro. And lime. So when I saw fresh cilantro-lime linguine at our farmers' market, I had to have some. Until I saw the price. Eight bucks a pound?! Am I crazy? (The answer is "no!") Not to be deterred, I booked it to Safeway, got my star ingredients and made up this dish. My family ate it up, plus, as always, super easy! A great summer meal all in itself, but you could easily pair it with a salad and a glass of wine or a cold beer. The amount can be doubled, but it was plenty for our family of 2 adults and 3 small children.

What you need

Linguine

1/2# linguine (I like whole wheat)
about 2 Tbs olive oil
salt and pepper
1 lime, cut in half
handful cilantro

Chicken
chicken tenderloins
smoked paprika
olive oil
salt and pepper

Marinate your chicken in the oil and seasons for about 4 hours (or longer).

Time to cook!

Cook pasta to al dente (7 minutes).

Heat large skillet to med-high heat. Stream in 2 Tbs olive oil, let it get hot. Cook chicken 3 minutes per side. Take out and set aside. Keep pan on heat.

Drain pasta well. Place pasta into skillet with the olive oil (from the chicken, don't add more) and toss the pasta for 1-2 minutes. Turn off skillet. Squeeze in half a lime and toss pasta with salt pepper and cilantro.

Place chicken on top of pasta, arrange avocado slices and lime wedges around pan.

Marinate chicken in olive