Grilled Navajo Chicken on Fettuccine

Total Time
1hr
Prep 30 mins
Cook 30 mins

Had lunch at the Blue Mesa Grill in Addison, TX...some of the best Southwestern food I have eaten...I didn't get to try this, but it sounds delicious. Their recipes are posted at bluemesagrill.com...all times are estimated.

Ingredients Nutrition

Directions

  1. Bring a large stockpot of water to a boil.
  2. Drop in the fettucine and cook until aldente.
  3. Drain in a collander.
  4. Meanwhile, saute' the bacon in a large skillet until lightly browned.
  5. Add the onion and garlic and cook until onion is translucent -- do not let the garlic brown.
  6. Stir in the chile powder, tomato puree, oregano, cumin, salt, pepper and boullion cube.
  7. Reduce the heat and simmer the sauce for about 4 - 5 minutes, stirring occasionally until the ingredients thicken slightly.
  8. Remove from heat and set aside.
  9. Place 1 cup of the roasted corn and the 1/2 cup water in a blender and puree.
  10. Add the pureed corn, 1/2 cup whole roasted corn kernels, and the cream to the skillet with the tomato sauce and mix well.
  11. Adjust salt and pepper to taste.
  12. Return the sauce to a low heat and add the pasta and toss until well-coated.
  13. Mound the pasta on individual plates and arrange chicken pieces on top.
  14. Garnish with grated cheese and a few roasted corn kernels.

Reviews

(1)
Most Helpful

This dish had an interesting flavor. My husband's exact words..."This tastes like BB-Q pasta....." It was ok but I must admit I was a little disappointed it didn't taste better with all the ingredients this recipe called for as well as the semi-elaborate prep work involved. My suggestion would be to cut down on the chili powder a bit. It overpowers.

cindyloo June 17, 2006

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