Mexican pasta salad

Yield: 4 servings

Ingredients:

4 (3 Oz.) Boneless Skinned 1/4 c Green Onions Chicken Breasts 1 lg Jalapeno Pepper Chopped
1 ts Ground Cumin 1 cl Garlic
1 ts Vegetable Oil 6 oz Uncooked Fettucine
1/2 c Water 1/2 c Shredded Zucchini
1/4 tb Chili Powder 1/4 c Sliced Black Olives
1/2 ts Chicken Bouillon Granules 2 tb Chopped Tomatoes
1 sm Ripe Avocado Chopped Fresh Cilantro Leaves
1 c Fresh Cilantro (Optional)
3 tb Lime Juice

Instructions:

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.)