Grilled Navajo Chicken On Fettuccine Recipes
GRILLED NAVAJO CHICKEN ON FETTUCCINE
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.
Provided by Terri Juwan
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 475.9, Fat 12.8, SaturatedFat 6, Cholesterol 128.2, Sodium 212.8, Carbohydrate 61.3, Fiber 3.1, Sugar 4.8, Protein 30.6
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