Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Pasta
Mexican
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Chicken breasts (3 oz ea) --
- boneless skinned
1 tb Ground cumin
1 tb Vegetable oil
1/2 c Water
1/4 tb Chili powder
1/2 ts 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 Zucchini -- shredded
1/4 c Black olives -- sliced
2 tb Tomatoes -- chopped
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 minutes on each
side. Add water & bouillon granules; reduce heat & simmer
15 minutes 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" 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.
