Chicken with Corn & Cheese Sauce
Ingredients
Sauce:
1 teaspoon butter
2 cups fresh corn kernels (about 3 ears)
1 cup finely chopped red onion
2 teaspoons chili powder
1 cup coarsely chopped peeled tomato
1/2 cup 2% reduced-fat milk (I DOUBLE THIS TO MAKE IT NOT SO THICK)
1/2 cup (4 ounces) block-style fat-free cream cheese
2 cups (8 ounces) shredded extrasharp cheddar cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon hot pepper sauce (such as Tabasco)—I DIDN’T ADD THIS
Grilled Chicken (or some other meat—I’ve used rotisserie chicken, sausage, pork tenderloin...)
1/4 cup chopped fresh chives
Preparation
To prepare sauce, melt butter in a large saucepan over medium heat. Add corn and onion. Cover and cook 10 minutes or until onion is tender, stirring occasionally. Stir in chili powder; cook 1 minute. Stir in tomato; cook 2 minutes. Stir in milk and cream cheese; cook 6 minutes over low heat, stirring frequently. Stir in cheddar cheese, 1/2 teaspoon salt, 1/4 teaspoon pepper, and hot pepper sauce; cook 4 minutes or until melted, stirring frequently. Cover and keep warm.
Serve chicken with sauce; sprinkle with chives. I SERVED THIS OVER RICE PILAF—THE GARLIC & HERB KIND IN A BOX. IT WAS REALLY GOOD WITH THE RICE.