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Blue Mesa Grill Grilled Navajo Chicken on FettuccineNote: 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 cheeseBring a large stockpot of water to a boil. Drop in the fettuccine and cook until al dent. Drain in a colander.Meanwhile, saut? 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 and pepper, and 1/2 of a bouillon 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 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. Toss the pasta in sauce until it is well coated. Mound the pasta on individual plates and arrange the chicken pieces on top. Garnish with grated cotija or parmesan cheese and a few roasted corn kernels.Servings: 6

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