Title: Mexican Pasta Salad
Categories: Salad Pasta Mexican
Yield: 4 Servings
| 4 | | (3 Oz.) Boneless Skinned |
| | | Chicken Breasts |
| 1 | ts | Ground Cumin |
| 1 | ts | Vegetable Oil |
| 1/2 | c | Water |
| 1/4 | tb | Chili Powder |
| 1/2 | ts | Chicken Bouillon Granules |
| 1 | sm | Ripe Avocado Chopped |
| 1 | c | Fresh Cilantro |
| 3 | tb | Lime Juice |
| 1/4 | c | Green Onions |
| 1 | lg | Jalapeno Pepper Chopped |
| 1 | cl | Garlic |
| 6 | oz | Uncooked Fettucine |
| 1/2 | c | Shredded Zucchini |
| 1/4 | c | Sliced Black Olives |
| 2 | tb | Chopped Tomatoes |
| | | Fresh Cilantro Leaves |
| | | (Optional) |
Sprinkle Chicken With Cumin & Chili Powder. Heat Oil in A Medium Skillet;
Add Chicken & Cook Over Medium Heat 3 To 4 Min. On Each Side. Add Water &
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 & Cook Until Reduced To 1/4 C. Remove From Heat &
Cool. Strain Broth Through A Sieve & Pour Into Processor. Add Avocado,
Cilantro, Lime Juice, Green Onions, Pepper & Garlic. Process Until Smooth.
Cook Fettuccine According To Package Directions. Drain. Rinse Under Cold
Water & Drain Again. Combine Fettuccine & 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 &
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.)