Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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)

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.)

Browse by categories