Chicken Chipotle Toasted Corn Fettuccine

Hey there. Wow time is passing fast. Fall is almost here Yay!! Fall is absolutely my favorite season. Summer in southern Arizona is similar to winter everywhere else. Most of the time we are indoors not really able to do much outside including bbq-ing which is rather sad.  So most of my bbq or grilled recipes are done on the stove or get some real action in September when it cools down.

Before fall gets there though.... I knew I had to try this recipe with some of summer's best sweet corn. It was awesome! The leftovers are still calling me from the fridge.  Confession: I am not a huge fan of fettuccine alfredo. I love pasta but that store bought fake tasting white sauce - ugh sends me to go order anything with a nice tomato red sauce. This recipe has me rethinking that. In case anyone asks, I am blaming it on the Greek yogurt. I heart Greek yogurt. I have to say that this sauce is awesome. It doesn't taste fake, which may have to do with the Greek yogurt, or not coming from a jar, but is a quick easy sauce any cook can create.

The sweet crunchy smoky roasted corn, chipotle smoky heat, grilled chicken covered in hardy long noodles and creamy white sauce was nothing short of wonderful. Do try before the summer corn season ends....  Four reasons to make this: its moderately healthy, takes 20-25 minutes to make,  something to help you warm up to on those upcoming cold fall school nights, AND it is a great way to use up leftover chicken from another meal.

Serves 4

Ingredients:
2 ears of fresh corn
1/2 box of uncooked fettuccine noodles
1/2 tsp heaping minced garlic
2 Tbs unsalted butter
1/4 tsp salt
scant 1 cup of milk
2 Tbs all purpose flour
1/4 cup of half and half
1/4 tsp black pepper
1/4 cup Greek yogurt, plain
1/8 tsp chipotle powder
1 chicken breast, pan fried with simple salt and pepper seasoning or 1 & 1/2 cups of leftover chicken chopped
3/4 cup of water (from where the corn was boiling)
fresh basil (1/2 cup sliced thin) for super yummy garnish

Directions:
1. Lets multi-task and do it all at the same time. Its easy. Grab 2 large pots, 1 one medium skillet, and 1 medium pot.

2. In pot #1: Fill it with water and bring it to a boil. Clean the corn & boil it for 3-5 minutes. Cover the pot and turn off the burner for an additional 5 minutes to finish the the parboil cook.  Remove it from the water and let it cool enough to cut the corn off.

3. After  you par-cook the corn use a measuring cup to set aside some water from the pot

4. In pot #2: Fill this one with water for the pasta. Don't forget to salt the water probably 1-2 tsp. Don't add the pasta until the water is boiling. Boil the pasta using the directions on the side of the pasta box to al dente.


5. Use the skillet to put the corn in, once the ears are cool to the touch, and you can cut them off the stalk. Put the skillet on medium high heat and toast the corn for 3-5 minutes without stirring. You don't need butter or anything just the corn by itself to create toasted, yummy smoky corn. It will start to turn brown or black on the edges. Once the corn has turned brown or black on the edges stir/flip/turn over the kernels and let it sit another 3-5 minutes on the other side without stirring. Remove from the heat in the pan to cool or pour into a bowl like I did below.




6. Right before the pasta is done using another measuring cup dip in and grab 1/2 cup - 1 full cup of starchy cooking water.

7. While pasta is cooking cook your chicken in the skillet if you don't have any leftovers you want to use. Most chicken breasts cook 5-6 minutes each side. If you butterfly or pound it thinner check it after 4 minutes. Once its cooked, and cooled. Chop the chicken into bite sized pieces.

8. In a medium sized pot make your sauce. Melt the butter over low heat. Add the garlic and cook for 2 minutes. Add in the flour and whisk to combine. Let the flour cook for 1 minute. Whisk in the milk, half & half, salt, pepper, chipotle powder, and the water from cooking the corn. The sauce will slowly thicken up like a bechamel sauce does. Keep whisking and turn the heat to medium. Should take 1-2 minutes. Once its thick enough to coat and not run off of a spoon. Stir in the Greek yogurt and remove from heat.

letting the flour cook out

9. Drain the pasta, return it to pot on the stove. Dump in the toasted corn, chopped cooked chicken breast, and toss with the sauce. To loosen up the the sauce, or create more creaminess slowly add the starchy cooking pasta water as needed. Sprinkle with fresh basil and enjoy! :)

Recipe adapted 

from A Pinch of Yum 

Hope you are enjoying the last part of summer with bbqs, swimming pools, walks on the beach, and picnics, and fresh sweet corn with 2 extra pieces to try this little recipe out. 

From my kitchen to yours.