Mexican Pasta Salad

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

1. Sprinkle chicken with cumin and chili powder.
2. Heat oil in a medium skillet; add chicken and cook over medium heat 3 to 4 minutes on each side.
3. Add water and bouillon granules; reduce heat and simmer 15 minutes or until chicken is done.
4. Remove chicken from broth, reserving broth in skillet.
5. Cover and chill chicken.

chicken breasts, ground cumin, vegetable oil, water, chili powder, chicken bouillon granules, avocado, fresh cilantro, lime juice, green onions, jalapeno pepper, clove garlic, fettucine, zucchini, black olives, tomato, cilantro

Taken from www.cookbooks.com/Recipe-Details.aspx?id=526806 (may not work)