Mexican Pasta Salad - cooking recipe

Ingredients

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)

Preparation

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