Ingredients
- 1- 1/2 cup Whole Kernel Corn
- 1/2 cup H20
- 1 sm. Chopped Onion
- 2 Tbs Butter or Margarine
- 2 Tbs All-Purpose Flour
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1 cup Milk
- 1/2 cup 1/2 & 1/2
- 2 cups Cut-up Smoked Turkey Breast
- CHIPOTLE FETTUCCINE
- 2 cups All-Purpose Flour
- 1/2 tsp Salt
- 1 Tbs Vegetable Oil
- 2 ea. Eggs
- 1 to 2 Canned Chipotle Chilies in Adobo Sauce. Chopped
Preparation
Step 1
1 CHIPOTLE FETTUCCINE
2 Mix Flour & Salt in Lrg. Bowl; make well in center. Beat oil, eggs & chilies; pour into well.
Stir with fork, gradually bringing flour mixture to center, until dough forms and rounds into a ball. If dough is too dry, mix in up to 2 Tbsp. H20. Roll & cut as directed. Place fettuccine strips on towel; let stand for 30 minutes.
3 HANDROLLING: Knead Dough on lightly floured surface ˜ 5 minutes or until smooth & elastic. Divide into 4 equal parts. Roll Dough, 1 part @ a time, into paper-thin rectangles, about 14x10” (keep remaining dough covered). Loosely fold rectangle lengthwise into thirds; cut crosswise into 1/4” strips. Unfold & separate strips.
4 Heat Corn, H20 & Onion to boiling; reduce heat. Cover & simmer 5 minutes. Pour into food processor or blender. Cover & process until almost smooth.
5 Melt butter in 2-Qrt. saucepan over Low heat. Stir in Flour, Salt & Pepper. Cook over Low heat, stirring constantly, until smooth & bubbly; remove from heat. Stir in corn mixture, Milk, 1/2 & 1/2 & Turkey. Heat to boiling, stirring constantly. Boil & Stir 1 minute.
6 Break fettuccine in desired size pieces. Cook fettuccine in 3-Qrt boiling salted H20, 8 to10 minutes or until tender; drain. Toss w/ Turkey mixture