[donotprint]There is nothing better, every now and then, then a good Fettuccine Alfredo recipe. Roasted Corn and Chicken Fettuccine is similar to an Alfredo sauce, but not as thick and using less butter, cream and cheese. If you are looking for a comforting pasta recipe, with a touch of indulgence, Roasted Corn and Chicken Fettuccine is exactly what you are looking for.
This recipe is perfect for summertime, when corn and sweet peppers are at their peak freshness. With a lighter sauce, it works well in warm weather. Roasted Corn and Chicken Fettuccine can make anywhere from 2 to 4 servings. If you feel like having a large bowl of pasta, then it will make 2 servings. In the summertime, I like to serve this with a nice cool salad and smaller pasta servings, which will give you 4 servings. [/donotprint]
Roasted Corn and Chicken Fettuccine Recipe
1 ear of corn with husk
½ pound boneless, skinless chicken breasts, cut into strips
¼ cup olive oil
1 teaspoon minced garlic
Salt and freshly ground black pepper to taste
½ cup dry white wine
1 ½ cups heavy cream
½ sweet red pepper, seeded and diced
6 ounces fettuccine
4 tablespoons unsalted butter, cut into pieces
½ cup freshly grated Parmesan cheese, divided
Broil corn 10 minutes or until tender, turning occasionally. (Husk may blacken.) Remove husk, cut off kernels, and set aside. In a large skillet, brown chicken in oil over medium heat. Add garlic and cook, stirring constantly, 2 minutes. Add salt and pepper to taste. Add wine and bring to a boil, scraping up browned bits.
Using a slotted spoon, transfer chicken to a bowl. To the skillet, add corn, cream, and sweet red pepper. Lower the heat and simmer until slightly reduced to a thin sauce, about 4 minutes. Meanwhile, boil salted water for pasta. Cook fettuccine al dente, about 11 minutes. Drain pasta. Toss chicken, pasta, butter, and half of cheese in skillet until heated through. Serve topped with remaining cheese.
Makes 2-4 servings