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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Modified from a recipe found on Ingredients:
3 large sweet onions (about 2 1/4 lbs. total) |
1 lb chicken breast, cubed |
2 tablespoons olive oil |
1 1/2 teaspoons ground cumin (to taste) |
1 1/2 teaspoons chili powder (to taste) |
3/4 teaspoon salt |
1 dash cayenne pepper |
1 1/2 cups diced tomatoes |
3/4 cup corn kernel, fresh or frozen |
2 jalapeno peppers, seeded and finely chopped |
1 1/2 cups reduced-sodium fat-free chicken broth |
12 ounces fettuccine, cooked as package directs |
6 ounces goat cheese, crumbled |
1/3 cup cilantro, chopped |
Directions:
1. Peel sweet onions and cut into slices about 1/4-inch thick; separate slices into rings.
2. In a large deep skillet, heat olive oil over medium-low heat. Add onions, chicken, cumin, chili powder, salt and cayenne pepper and cook, stirring occasionally, until onions are soft and golden, about 25 minutes.
3. Stir in the tomatoes, corn and chiles and cook 2 minutes longer.
4. Pour in the chicken stock and increase heat to high. Cook, stirring occasionally, until the sauce thickens slightly, 5 to 10 minutes.
5. Combine the sauce, cooked pasta, cilantro and goat cheese, stirring and tossing to soften the cheese.
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