Mexican Pasta Salad Recipe

4 (3 Oz.) Boneless Skinned
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 tablespoons Lime Juice
1/4 cup Green Onions
1 large Jalapeno Pepper Chopped
10 milliliters Garlic
6 ounces Uncooked Fettucine
1/2 cup Shredded Zucchini
1/4 cup Sliced Black Olives
2 tablespoons 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.