1 rotisserie chicken, shredded
2 poblano peppers, sliced into thin strips
1 onion, sliced
1/2 bag frozen corn
2 tbsp. oil
1 cup heavy cream, maybe more
2 packages fresh refrigerated fettuccine
20 oz. chili sauce (make your own or buy some from your local Mexican restaurant)
Before starting the sauce, set the water to boil for the fettuccine in a separate pot.
In a saute pan, heat the oil, saute the onions and peppers until slightly softened. Add chicken and corn, saute until warmed. Add the chili sauce, stir. Heat until warmed through. Add the cream to taste, and while sauce is warming through, start cooking the fettuccine. Drain and toss hot fettuccine with sauce, and serve.