Mexican pasta salad

Yield: 4 servings

Measure Ingredient
4 (3 Oz.) Boneless Skinned
Chicken Breasts
1 teaspoon Ground Cumin
1 teaspoon Vegetable Oil
½ cup Water
¼ tablespoon Chili Powder
½ teaspoon Chicken Bouillon Granules
1 small Ripe Avocado Chopped
1 cup Fresh Cilantro
3 tablespoons Lime Juice
¼ cup Green Onions
1 large Jalapeno Pepper Chopped
1 clove Garlic
6 ounces Uncooked Fettucine
½ cup Shredded Zucchini
¼ cup Sliced Black Olives
2 tablespoons 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 ¼ 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 ¼ 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 13⅒. Chol. 54.)

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