Mexican pasta salad
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Mexican pasta salad
  Mexican    Pasta    Salad  
Last updated 6/12/2012 12:53:32 AM. Recipe ID 15369. Report a problem with this recipe.
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      Title: Mexican pasta salad
 Categories: Salads, Pasta, Mexican
      Yield: 4 Servings
 
      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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Recipe ID 15369 (Apr 03, 2005)

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