Grilled Navajo Chicken On Fettuccine

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.