Recipe - Mexican Pasta Salad

4 (3 Oz.) Boneless Skinned
Chicken Breasts
1 teaspoon Ground Cumin
1 teaspoon Vegetable Oil
One half cup Water
One fourth tablespoon Chili Powder
One half teaspoon Chicken Bouillon Granules
1 small Ripe Avocado Chopped
1 cup Fresh Cilantro
3 tablespoon Lime Juice
One fourth cup Green Onions
1 lg Jalapeno Pepper Chopped
1 cl Garlic
6 ounce Uncooked Fettucine
One half cup Shredded Zucchini
One fourth cup Sliced Black Olives
2 tablespoon 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 One fourth 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 FettuccineAvocado Mixture.
Cut Chilled Chicken Into One fourth 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.)