Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 4 \N | (3 Oz.) Boneless Skinned |
| \N \N | 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 |
| \N \N | Fresh Cilantro Leaves |
| \N \N | (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.)