Grilled Navajo Chicken On Fettuccine - cooking recipe

Ingredients

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

Preparation

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.