Rainforest Chicken and Pasta recipe

All Recipes Best Recipe Main Dish Recipes Pasta Chicken

Ingredients

3 tablespoons paprika
1 tablespoon garlic powder
1 teaspoon onion salt
2 dashes red pepper, or to taste
4 skinless, boneless chicken breast halves
1 tablespoon olive oil
1 cup fresh corn kernels
1 cup grape tomatoes, halved
2 green onions, chopped
1 (12 ounce) package dry fettuccini pasta
1 tablespoon Cajun seasoning
1 tablespoon olive oil

Nutrition Info

598 calories
carbohydrate: 80.9 g
cholesterol: 67.2 mg
fat: 13 g
fiber: 7.9 g
protein: 39.9 g
saturatedFat: 2.3 g
servingSize: -
sodium: 882.1 mg
sugar: 3.7 g
transFat: : -
unsaturatedFat: : -

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

4 servings

Recipe Note

Based on a dish I had years ago at the Rainforest Cafe®.

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