Grilled Navajo Chicken On Fettuccine Recipes

HOMEMADE CHICKEN FETTUCCINE

Steps:

• Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain.
• In a large skillet, brown chicken and mushrooms in butter until chicken is cooked through. Season with garlic salt and pepper. Add whipping cream and cook until thick, stirring constantly. Add parmesan cheese when at desired consistency. Serve over noodles.

GRILLED NAVAJO CHICKEN ON FETTUCCINE

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.