Make the sauce while the pasta cooks. Stir in chopped grilled chicken to make it a heartier main dish, or serve it as a side with barbecued brisket.
8 ounces uncooked fettuccine
1/4 cup butter
1 cup fresh corn kernels (about 2 ears)
1 (4-ounce) can chopped green chiles
1 small jalapeño pepper, seeded and minced
1/2 teaspoon minced fresh garlic
3/4 cup grated Parmesan cheese
3/4 cup whipping cream
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon chopped fresh cilantro
How to Make It
Cook pasta according to package directions; drain.
Melt butter in a large saucepan over medium-high heat; add corn, and sauté 6 minutes or until tender. Stir in chiles, jalapeño pepper, and garlic; sauté 1 minute. Stir in Parmesan cheese and next 3 ingredients. Cook over medium-low heat, stirring often, until thoroughly heated. Stir in pasta. Sprinkle evenly with cilantro, and serve immediately.
We LOVE this recipe! It is fabulous! Tons of flavor, not too spicy w/the jalapeno, it's perfect as written. My husband will eat this any day of the week! And it's very easy! I always add some cooked chicken breast to beef it up a little.
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