Mexican Pasta Salad
rec.food.cooking/Z Pegasus (1995)
Yield: 4 servings

4 (3 oz.) boneless skinned chicken breasts
1 tsp ground cumin
1 tsp vegetable oil
1/2 cup water
1/4 tbsp chili powder
1/2 tsp chicken bouillon granules
1 small ripe avocado chopped
1 cup fresh cilantro
3 tbsp lime juice
1/4 cup green onions
1 large jalapeno pepper chopped
1 clove garlic
6 oz uncooked fettucine
1/2 cup shredded zucchini
1/4 cup sliced black olives
2 tbsp chopped tomatoes
fresh cilantro leaves (optional)

Sprinkle chicken with cumin and chili powder. Heat oil in a medium skillet; add chicken and cook over medium heat 3 to 4 min. on each side. Add water and bouillon granules; reduce heat and simmer 15 min. or until chicken is done. Remove chicken from broth, reserving broth in skillet. Cover and chill chicken.

Bring broth to a boil and cook until reduced to 1/4 cup Remove from heat and cool. Strain broth through a sieve and pour into processor. Add avocado, cilantro, lime juice, green onions, pepper and garlic. Process until smooth.

Cook fettuccine according to package directions. Drain. Rinse under cold water and drain again.

Combine fettuccine and 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 inch Strips and 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.