*  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  t             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.)



                   - - - - - - - - - - - - - - - - - -