Recipe: Spinach, Avocado, Chicken Alfredo

Last week, I was having a week. Somehow I think I managed to strike that elusive work-life balance nearly perfectly and was feeling great! Among other things, that meant I did some proper cooking, including the following recipe adapted from various places (mainly because I am still too lazy to actually make my own Alfredo sauce).
Spinach, Avocado, and Chicken Alfredo Pasta
Servings: 2
1 avocado
2 cups spinach (I used frozen)
1/2 cup milk
3 cups alfredo sauce of your choice (about half a bottle)
lime juice
3-4 pieces of boneless chicken breast/thigh
cayenne pepper(or other spicening agent)
salt and pepper
pasta of your choice
garlic powder
grated romano cheese

Blend the spinach, milk, lime juice to taste, cayenne pepper to taste, half of the avocado, and the alfredo sauce together. Cut chicken into 1-inch pieces. Boil water and salt and add pasta. Boil, stirring occasionally until al dente. Add oil, garlic powder, cayenne, salt and pepper to taste and chicken to slightly-high-sided skillet on medium heat. Cook until chicken is almost done. Add sauce to the pan and bring sauce to a boil. Drain pasta. Serve in bowl with the rest of the avocado (sliced) and cheese on top! Enjoy (and trust me, you will enjoy)!