Mexican Pasta Salad

Recipe Ingredients

4		Chicken breasts, boneless, skinless
1 teaspoon	5ml	Ground cumin
1 teaspoon	5ml	Vegetable oil
1/2 cup	118ml	Water
1/4 tablespoon	3.8ml	Chili powder
1/2 teaspoon	2.5ml	Chicken bouillon granules
1 teaspoon	5ml	Ripe avocado chopped (small)
1 cup	16g / 0.6oz	Fresh cilantro
3 tablespoons	45ml	Lime juice
1/4 cup	15g / 0.5oz	Green onions
1 cup	146g / 5.1oz	Jalapeno pepper - chopped (large)
10		Garlic
6 oz	170g	Uncooked fettuccine
1/2 cup	118ml	Zucchini - shredded
1/4 cup	59ml	Black olives - sliced
2 tablespoons	30ml	Tomatoes - chopped
		Fresh cilantro leaves (optional)

Recipe Instructions

Sprinkle chicken with cumin and chili powder. Heat oil in a medium skillet; add chicken and cook over medium heat 3 to 4 minutes On each side. Add water and bouillon granules; reduce heat and simmer 15 minutes 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 in. 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.

Source:
Elizabeth Powell

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