MEXICAN PASTA SALAD

Serving Size : 4   
Categories : Salads Pasta
Mexican

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

4 (3 Oz.) Boneless Skinned Chicken Breasts [336 g]
1 teaspoon Ground Cumin
1 teaspoon Vegetable Oil
1/2 cup Water [125 ml]
1/4 tablespoon Chili Powder
1/2 teaspoon Chicken Bouillon Granules
1 small Ripe Avocado Chopped
1 cup Fresh Cilantro
3 tablespoons Lime Juice
1/4 cup Green Onions [46 g]
1 large Jalapeno Pepper Chopped
1 tablespoon Garlic
6 ounces Uncooked Fettuccine [168 g]
1/2 cup Shredded Zucchini [112 g]
1/4 cup Sliced Black Olives [35 g]
2 tablespoons Chopped Tomatoes
Fresh Cilantro Leaves (Optional)

Sprinkle Chicken With Cumin and Chili Powder. Heat Oil in A Medium Skillet;
Add Chicken & Cook Over Medium Heat 3 To 4 Min. On Each Side. Add Water and
Bouillon Granules; Reduce Heat & Simmer 15 Min. OR Until Chicken Is Done.
Remove Chicken From Broth, Reserving Broth in Skillet. Cover & Chill
Chicken.

Bring Broth To A Boil and Cook Until Reduced To 1/4 C. Remove From Heat &
Cool. Strain Broth Through A Sieve and Pour Into Processor. Add Avocado,
Cilantro, Lime Juice, Green Onions, Pepper and Garlic. Process Until Smooth.
Cook Fettuccine According To Package Directions. Drain. Rinse Under Cold
Water and Drain Again. Combine Fettuccine and Half Of Avocado Mixture; Toss
Well. Place in Center Of A Serving Platter. Arrange Zucchini Around
Fettuccine-Avocado Mixture. Cut Chilled Chicken Into 1/4 in. Strips and
Arrange Over Fettuccine; Sprinkle With Olives. Spoon Remaining Avocado
Mixture Into Center Of Chicken; Sprinkle With Chopped Cilantro. Garnish
With Fresh Cilantro Leaves If Desired.

(Fat 13.1. Chol. 54.)