1 pound boneless, skinless chicken breast, cubed
1 teaspoon garlic powder
2/3 cup lime wine cooler
1 1/2 tablespoons olive oil
2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
3 cups noodles, cooked according to package directions
4 tablespoons prepared guacamole
2 tablespoons light sour cream
4 tablespoons shredded Monterey Jack cheese
lime wedges
avocado slices

Place chicken in medium bowl and sprinkle with garlic powder. Add wine cooler, cover and refrigerate at least 30 minutes. Using colander, thoroughly drain marinade from chicken. Mix together flour, salt and pepper; add chicken, turning to coat well. In large frypan over medium-high heat, place olive oil. Add chicken and stir-fry about 4 minutes or until fork can be inserted with ease. Drain noodles and mix with guacamole and sour cream; arrange on serving platter and top with chicken. Sprinkle with cheese. Garnish with lime wedges and thin slices of avocado (dipped in lemon to avoid discoloring). Makes 4 servings.

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Recipe from the National Chicken Council