Mexican Recipes from www.EagleKnights.com

Mexican Pasta Salad

4 (3 Oz.) Boneless Skinned Chicken Breasts 
1/4 c Green Onions
1 lg Jalapeno Pepper Chopped
1 tes Ground Cumin
1 clove Garlic
1 tes 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 tes 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 & 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. 

from Cheshire's Crafts & Cuisine http://www.cheshcat.com