| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Mexican |
Salads, Pasta, Mexican |
4 |
Servings |
INGREDIENTS
| 4 |
|
(3 Oz.) Boneless Skinned |
|
|
Chicken Breasts |
| 1 |
ts |
Ground Cumin |
| 1 |
ts |
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 |
Shredded Zucchini |
| 1/4 |
c |
Sliced Black Olives |
| 2 |
tb |
Chopped Tomatoes |
|
|
Fresh Cilantro Leaves |
|
|
(Optional) |
INSTRUCTIONS
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.
(Fat 13.1. Chol. 54.)
A Message from our Provider:
“It’s not how you start, it’s how you finish that counts”