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1
Spray a 12-inch piece of foil with cooking spray.
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2
Set aside.
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3
In a small skillet, melt 1 tablespoon of butter.
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4
Add walnuts.
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5
Cook over medium heat for 3-4 minutes until nuts are lightly toasted, stirring often.
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6
Sprinkle with cayenne.
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7
Stir in brown sugar, water, and 2 teaspoons A.1.
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8
Sauce.
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9
Cook, stirring constantly, for 1-2 minutes until most of liquid is evaporated and sugar is melted.
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10
Spread on prepared foil.
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11
Set aside to cool completely.
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12
Meanwhile, place corn in a large bowl.
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13
In a large skillet, melt 1 tablespoon of butter over medium heat.
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14
Add spinach and cook for 2-3 minutes just until spinach is wilted.
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15
Stir in basil.
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16
Remove spinach mixture and place on corn in bowl.
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17
Add remaining A.1.
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18
Sauce and remaining butter to same skillet.
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19
Cook just until butter is melted, stirring until smooth.
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20
Add diced chicken.
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21
Cook for 4-6 minutes until chicken is done and coated with A.1.
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22
mixture, stirring often.
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23
Remove from heat and set aside.
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24
In a 1-quart saucepan, stir together cream, mayonnaise, and Parmesan cheese over low heat.
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25
Cook for 2-3 minutes just until heated through, stirring constantly.
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26
Do not boil.
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27
Stir in goat cheese, salt and pepper.
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28
Remove from heat.
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29
Place fettuccine in large bowl with spinach and corn.
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30
Use a slotted spoon to add chicken on top of fettuccine.
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31
Top with bacon.
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32
Toss to evenly mix.
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33
Pour cream mixture over top and use tongs to toss until fettuccine is evenly coated.
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34
Add tomatoes halves and toss gently.
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35
Divide into six individual serving bowls.
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36
Divide walnuts on top of each.
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37
Add two avocado slices on each.
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38
Serve immediately.
