Grilled Navajo Chicken on Fettuccine

Submitted by Terri Juwan

"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."

 

• Ready In: 1hr
• Ingredients: 16
• Serves: 6

ingredients

• 1 slice bacon, minced
• 2 garlic cloves, minced
• 1⁄2 cup yellow onion, minced
• 2 teaspoons chili powder
• 2 cups tomato puree
• 1 teaspoon dried oregano
• 1⁄4 teaspoon ground cumin
• 1⁄2 chicken bouillon cube
• 1 1⁄2 cups corn kernels, fresh roasted, cut off the cobb (save a bit for garnish)
• 1⁄2 cup water
• 1 cup light cream
• salt, to tasted
• black pepper, fresh ground to taste
• 1 lb boneless skinless chicken breast, seasoned, grilled and cut into pieces
• 1 lb fettuccine pasta
• parmesan cheese, freshly grated

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

[cindyloo]

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.