Smoky and Spicy Chipotle Linguine w/Chicken Avos and good stuff

Wow, it has been a while since I added some recipes to this blog, sorry.  But the affairs of the heart take precedence of the lowly life of a pasta maker and his business.  Anyway, This spectacular dish is very easy to make.  Ingredients:
1:  one package Gourmet Texas Pasta Smoky and Spicy Chipotle Linguine
2:  two boneless and skinless chicken breasts
3:  1/2 an onion diced, one bell pepper, seeded, cored and diced and a few jalapenos, seeded, cored and diced
4:  one 14 oz. can fire roasted diced tomatoes
5:  one avocado, cut in half, remove the pit and skin and slice into slices
6:  some chopped cilantro and 3 scallions sliced and a lime
7:  a teaspoon each, chili powder, cumin, mexican oregano
Mix the spices together and sprinkle on the chicken breasts.  Take pressure cooker and film with olive oil.  Heat to medium heat and add breasts, brown on both sides, about 2 minutes per side.  Remove from pan.  Add the chopped vegetables and saute for 3 minutes.  Add the canned tomatoes and any remaining spice mixture.  Stir well, then add the chicken back into the pan.  Add the pressure lid and bring to pressure.  Cook for 5 minutes, remove from heat and with cold running water, reduce the pressure and remove the lid.  Remove the chicken, set aside to rest.  Bring the mixture in the pan to a boil and reduce the heat.  Cook the linguine for 6 minutes in rapidly boiling salted water.  Drain, toss with a bit of olive oil.  Place on platter.  Pour the tomato mixture on top.  Slice the chicken  and arrange on the sides of the platter.  Arrange the avocado on the top and squeeze the lime over them. Garnish with the cilantro and scallions.