Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 (3 Oz.) Boneless Skinned 1/4 c Green Onions
Chicken Breasts 1 lg Jalapeno Pepper Chopped
1 ts Ground Cumin 1 cl Garlic
1 ts Vegetable Oil 6 oz Uncooked Fettucine
1/2 c Water 1/2 c Shredded Zucchini
1/4 tb Chili Powder 1/4 c Sliced Black Olives
1/2 ts Chicken Bouillon Granules 2 tb Chopped Tomatoes
1 sm Ripe Avocado Chopped Fresh Cilantro Leaves
1 c Fresh Cilantro (Optional)
3 tb Lime Juice

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 C. 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.
(Fat 13.1. Chol. 54.)

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