Kip met avocadosaus

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300 gr fusilli
400 gr kipfilet in blokjes
2 eetlepels sesamolie
2 avocado's
2 eetlepels citroensap
2 1/2 dl kippenbouillon
1-2 theelepels komijnpoeder
3 druppels tabasco
100 gr gorgonzola in stukjes

Kook de fusilli volgens de aanwijzingen op de verpakking gaar.
Bak de kipblokjes in de sesamolie rondom bruin en laat ze ± 5
minuten garen.
Pureer het vruchtvlees van de avocado's met het citroensap, de
kippenbouillon, het komijnpoeder en de tabasco.
Warm de saus met de kipfilet mee, schep de saus over de beetgaar gekookte
pasta en bestrooi het gerecht met de stukjes gorgonzola.