Mexican Pasta Saladmexican, pasta, salads 4 (3 oz.) boneless skinned 1 chicken breasts 1 teaspoon ground cumin 1 teaspoon vegetable oil 1/2 cup water 1/4 tablespoon chili powder 1/2 teaspoon chicken bouillon granules 1 small ripe avocado chopped 1 cup fresh cilantro 3 tablespoon lime juice 1/4 cup green onions 1 large jalapeno pepper chopped 1 centiliter garlic 6 oz uncooked fettucine 1/2 cup shredded zucchini 1/4 cup sliced black olives 2 tablespoon chopped tomatoes 1 fresh cilantro leaves 1 (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.) |
