Ingredients for Grilled Navajo Chicken On Fettuccine
- Bacon
- Garlic Cloves
- Yellow Onion
- 1 tablespoon chili powder
- Tomato Puree
- Dried Oregano
- Ground Cumin
- Chicken Bouillon Cube
- Corn Kernels
- Water
- Light Cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Boneless Skinless Chicken Breast
- Fettuccine Pasta
- Parmesan Cheese
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How to Make Grilled Navajo Chicken On Fettuccine
- Preheat grill to medium-high heat.
- In a bowl, combine chicken with 1 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper (optional), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Marinate for at least 30 minutes.
- Grill chicken for 6-8 minutes per side, or until cooked through.
- While chicken grills, cook fettuccine according to package directions. Reserve 1/2 cup pasta water before draining.
- In a large skillet, melt 2 tablespoons butter. Add 1/2 cup chopped onion and 1 clove minced garlic; sauté until softened, about 3 minutes.
- Stir in 1 cup heavy cream, 1/4 cup chopped cilantro, and 1/4 cup grated Monterey Jack cheese. Bring to a simmer and cook until slightly thickened.
- Add cooked fettuccine to the sauce and toss to coat. Add a little pasta water if needed to achieve desired consistency.
- Shred grilled chicken and add to the pasta. Toss to combine.
- Serve immediately, garnished with extra cilantro and a sprinkle of Monterey Jack cheese.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
19g
Fat
29g
Carbs
20g
