Mexican Pasta Salad

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.)