Mexican Chicken Fettuccini

This sauce uses ground chicken breasts, cooked with onion, chili powder, cumin, whipping cream, sour cream, cornmeal and flour.

Ingredients:

• For the sauce:
• 1 Tablespoon olive oil
• 1 medium yellow onion, chopped
• 1 tsp minced garlic
• 1 1/4 pounds ground chicken breast
• 2 Tbsp chili powder
• 1 tsp cumin
• 2 1/2 cups water, divided
• 1 large bay leaf
• 2 tsp chicken bouillon granules
• 1 Tbsp yellow corn meal
• 2 Tbsp all purpose flour
• 1 cup heavy (whipping) cream
• 1/2 cup sour cream
• For the fettuccine:
• 3 quarts boiling water
• 1 1/2 tsp salt
• 1, 8-ounce package fettuccine
• 2 Tbsp butter
• For the garnish:
• 1/3 cup green onion tops, chopped
• 1 small tomato, chopped
• 1 small avocado, peeled, seeded and chopped
• 1/2 cup fresh cilantro, chopped
• Juice of 1 lime
• 1/3 cup Asiago cheese, shredded

Directions:

In a large saucepan, heat oil over medium-high heat. Add onion and cook 5 minutes or until transparent. Add garlic and cook for 1 minute longer. Add ground chicken and cook until it is browned, approximately 10 minutes. Stir in chili powder and cumin until the chicken and onions are completely coated. Pour 2 cups of the water into the saucepan and heat to boiling. Add the bay leaf and bouillon granules. Reduce heat to simmering. Stir in the cornmeal. Cover pan and gently cook for 20 minutes. In a small bowl slowly add the remaining 1/2 cup of water into the flour to make a smooth paste. Add the paste to the chicken mixture in the saucepan. Stir constantly until mixture thickens. Mix the cream and sour cream into the saucepan. Stir well. Cover and heat through over low heat. In a large pot, boil fettuccine in salted water according to the package instructions. Drain and coat with 2 tablespoons butter. Set aside. In a small bowl, combine the green onion, tomato, avocado, cilantro and lime juice. In a large pasta serving bowl, place fettuccini on bottom. Pour chicken sauce on top. Sprinkle dish with the green onion, tomato and avocado salsa and the Asiago cheese.

Number of Servings: 4

Notes from the Cook: This dish is a real crowd pleaser especially when its served with crusty bread or warm flour tortillas.