Tuesday, September 14, 2010

CREAMY CORN FETTUCCINE w/ grilled chicken

This is my favorite time of year...well one of them :) I love when the weather starts to cool off just a bit, and the anticipation of fall begin's. And of course it's still peach and corn season...two of my favorite foods.

When I came across this recipe in my Cuisine at Home Magazine...I instantly knew it would be a winner! So run down to your local produce stand, before they close in a few weeks, and gets some yummy fresh corn for this dish. Trust me, you won't be sorry!

(You'll notice in my photo that I used spaghetti noodles instead of fettuccine. That's just what I had on hand. Really you could use any pasta you like.)


CREAMY CORN FETTUCCINE w/ grilled chicken
(Adapted from a Cuisine at Home recipe)

½ lb. fettuccine noodles
1 ½ C. fresh corn kernels
2 T. butter
½ C. onion; diced
1 T. garlic; minced
1/2 C. heavy cream
1 t. sugar
1 C. grape tomatoes; halved (or diced fresh tomatoes)
¼ C. fresh basil; thinly sliced
1 t. fresh lemon juice
¼ C. Parmesan; grated
salt & pepper to taste
2 large chicken breasts; grilled and sliced

1. Boil water and cook fettuccine noodles according to package instructions. Drain and set aside.
2. Sauté onion and garlic in butter in a large sauté pan over medium heat until onion is soft, about 5 minutes.
3. Add corn kernels, cream and sugar; simmer until slightly thickened, about 3 minutes.
4. Add the tomatoes, basil, lemon juice and Parmesan. Cook for 2 minutes or until ingredients are well incorporated.
5. Season with salt & pepper.
6. Toss in the pasta and serve topped with grilled chicken.
7. Serves 4.

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2 comments:

Mark and Hilary said...

just made this tonight! We loved it!! I used butter & milk & a little flour b/c I didn't have cream on hand, but it was still yummy! thanks!

burntapple said...

thanks so much for sharing this. It looks like such a good variation of the traditional chicken fettucine. Will have to try.

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