1/3 c. flour
1 1/2 tsp. salt
1/4 tsp. pepper
1/2 to 1 tsp. curry powder
1 tsp. chili powder
2 (1 lb.) frozen chicken parts, unthawed
8 oz. med. noodles
1 ripe avocado, peeled & sliced
1/4 c. melted butter
2 c. orange juice
1 tbsp. orange rind
1 c. pecan halves
1 med. orange, peeled or 1 can mandarin oranges, drained

Combine flour, salt, pepper, curry powder and chili powder. Coat chicken lightly with flour mixture, reserving excess flour. Fry chicken in butter until golden brown; cover and cook until tender, about 20 to 25 minutes.

Remove chicken from skillet. Blend flour mixture into juices in skillet, then stir in orange juice. Heat until slightly thickened. Add chicken, orange rind, pecan halves and orange sections. Heat to serving temperature. Cook noodles and drain. Place on platter and arrange avocado slices on top of chicken. Spoon orange sauce over. Serve immediately. If sauce is made ahead of time, add oranges later. Serves: 4 to 6.