Grilled Navajo Chicken on Fettuccine

Recipe by Terri Juwan
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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