The First Health Blog Service

Chili and Corn Sauce

February 28th, 2006

4 TO 6 SERVINGS
30 MINUTES

Make this delectable recipe even more
tempting by using a box of green and
white fettuccine. If using fresh corn on
the cob, quickly cook them by placing
ears of corn in a covered casserole with
a small amount of water and microwave
on HIGH for 10 minutes.

MEAL PLAN: Serve with fresh bread and
sauteed zucchini.

3/4 lb. fettuccine
2 Tbs. butter or margarine
3 cloves garlic, crushed
12 oz. silken tofu
1/2 cup low-fat milk or soy milk
1/3 cup grated Parmesan cheese, plus
additional for topping
2 cups cooked fresh corn kernels
(about 3 ears, if available) or
thawed, frozen corn
1 to 2 fresh hot chilies, minced,
or 4- to 7-oz. can chopped mild
green chilies
1 tsp. salt

1. Bring large pot of water to a boil. Add
fettuccine, stirring to prevent sticking.
Cook fettuccine according to package
directions, or until just tender.

2. Meanwhile, in small skillet, over low
heat, melt butter. Increase heat to
medium, add garlic, and cook, stirring often,
until golden, 2 to 3 minutes. Remove
from heat and set aside; discard garlic.

3. In food processor, combine tofu, milk,
1/3 cup cheese and melted butter from
skillet. Process until smooth and creamy.

4. Drain fettuccine well and return to
cooking pot. Add tofu mixture and toss
to coat, then stir in corn, chilies and salt.
Warm over low heat, stirring occasionally.
Season with freshly ground pepper and
toss again. Serve hot, passing additional
Parmesan to sprinkle on top.

PER SERVING: 450 CAL; 19G PROT; 10G TOTAL FAT (3G
SAT. FAT); 71G CARB; 0 CHOL; 694MG SOD; 4G FIBER

Entry Filed under: Recipes