Mexican Pasta Salad Recipe

Step 1

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.

Step 2

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.

Step 3

Cook fettucine according to package directions. Drain. Rinse under cold water & drain again. Combine fettucine & half of avocado mixture; toss well. Place in center of a serving platter. Arrange zucchini around fettucine - avocado mixture. Cut chilled chicken into 1/4 in. strips & arrange over fettucine; sprinkle with olives. Spoon remaining avocado mixture into center of chicken; sprinkle with chopped cilantro. Garnish with fresh cilantro leaves if desired.

Things You'll Need

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

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