• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Mexican Pasta Salad

  • Recipe Submitted by on

Category: Mexican, Salads, Pasta

 Ingredients List

  • 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
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
(Fat 13.1. Chol. 54.)

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