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.)

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