Creole Pasta Salad
(4 servings)

4 (3 Oz.) Boneless Skinned Chicken Breasts
1 tsp Ground Cumin
1 tsp Vegetable Oil
1/2 c Water
1/4 tb Chili Powder
1/2 tsp Chicken Bouillon Granules
1 small Ripe Avocado Chopped
1 c Fresh Cilantro
3 tb Lime Juice
1/4 c Green Onions
1 large Jalapeno Pepper, Chopped
1 clove 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.