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.)