Rainforest Chicken and Pasta recipe

Directions Rainforest Chicken and Pasta

Directions

1. Preheat an outdoor grill for medium heat and lightly oil the grate.

2. Stir together the paprika, garlic powder, onion salt, and red pepper in a shallow bowl. Coat the chicken breasts with the seasoning, and set aside.

3. Heat 1 tablespoon of olive oil in a skillet over medium heat, cook and stir the corn, grape tomatoes, and green onions until the tomatoes are soft and begin to release their juice, about 5 minutes. Remove from the heat.

4. Grill the seasoned chicken on the preheated grill until the chicken is no longer pink in the center and shows grill marks, 4 to 5 minutes per side. Transfer the grilled chicken breasts to a platter and allow to stand about 5 minutes.

5. Bring a large pot of lightly salted water to a rolling boil, cook the fettuccini in the boiling water until cooked through yet firm to the bite, about 8 minutes. Drain.

6. Combine the fettuccini, Cajun seasoning, 1 tablespoon olive oil, and any juices from the chicken in a large bowl, toss to coat evenly. Slice the chicken diagonally across the grain. Divide the pasta between 4 plates and top each plate with sliced chicken and corn-tomato mixture.

Recipe Yield

Recipe Note