Mexican Pasta Salad Recipe

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Mexican Salad Recipes

Ingredients:

4 (3 oz.) boneless skinned
1 chicken breasts
1 tsp ground cumin
1 tsp vegetable oil
1/2 cup water
1/4 tbsp chili powder
1/2 tsp chicken bouillon granules
1 small ripe avocado chopped
1 cup fresh cilantro
3 tbsp lime juice
1/4 cup green onions
1 large jalapeno pepper chopped
1 cl garlic
6 oz uncooked fettucine
1/2 cup shredded zucchini
1/4 cup sliced black olives
2 tbsp chopped tomatoes
1 fresh cilantro leaves
1 (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.)

Servings: 4

 

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