* Exported from MasterCook *
Mexican Pasta Salad
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Pasta
Mexican
Amount Measure Ingredient -- Preparation Method
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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.)
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