Recipe for Blue Mesa Grill Grilled Navajo Chicken On Fettuccine

Title: Blue Mesa Grill Grilled Navajo Chicken On Fettuccine
Category: Restaurant

Instructions:

Blue Mesa Grill Grilled Navajo Chicken on Fettuccine

Source: Blue Mesa Grill Dallas, Texas

Note: This pasta has always been a best seller at the restaurant. We make it with grilled chicken, a mild chile cream sauce, fresh roasted corn, and cotija cheese.

1 slice bacon, minced
2 cloves garlic, minced
1/2 cup yellow onion, minced
2 teaspoons chile powder
2 cups tomato puree
1 teaspoon dried oregano
1/4 teaspoon ground cumin
1/2 chicken bouillon cube
1 cup corn kernels, fresh roasted, cut off the cob
(save a bit for garnish)
1/2 cup water
1 cup light cream
Salt and freshly ground black pepper, to taste
1 pound boneless, skinless chicken breast,
seasoned, grilled and cut into pieces
1 pound fettuccine
Grated cotija or Parmesan cheese

Bring a large stockpot of water to a boil. Drop in the fettuccine and cook until al dent. Drain in a colander.

Meanwhile, saut

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