Mexican Pasta Salad

* Exported from MasterCook *

MEXICAN PASTA SALAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Pasta
Mexican

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 (3 Oz.) Boneless Skinned
Chicken Breasts
1 t Ground Cumin
1 t 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.)



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