Mexican Pasta Salad
Yield
4 servingsPrep
10 minCook
40 minReady
1 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 |
chicken breasts
|
|
|
| 1 | teaspoon |
cumin
ground |
|
| 1 | teaspoon |
vegetable oil
|
|
| ½ | cup |
water
|
|
| ¼ | tablespoon |
chili powder
|
|
| 1 | cup |
cilantro
|
|
| 3 | tablespoons |
lime juice
|
|
| ¼ | cup |
scallions, spring or green onions
|
|
| 6 | ounces |
pasta, fettuccine
|
|
| ½ | cup |
zucchini
shredded |
|
| 2 | tablespoons |
tomatoes
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breasts
|
|
| 5 | ml |
cumin
ground |
|
| 5 | ml |
vegetable oil
|
|
| 118 | ml |
water
|
|
| 3.8 | ml |
chili powder
|
|
| 237 | ml |
cilantro
|
|
| 45 | ml |
lime juice
|
|
| 59 | ml |
scallions, spring or green onions
|
|
| 173.4 | ml/g |
pasta, fettuccine
|
|
| 118 | ml |
zucchini
shredded |
|
| 3E+1 | ml |
tomatoes
chopped |
|
Directions
Cook fettucine.
Then toss other ingredients with chicken breasts.
Cook.
Mix with pasta.
