Rainforest Chicken and Pasta |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Based on a dish I had years ago at the Rainforest Cafe®. Ingredients:
3 tablespoons paprika |
1 tablespoon garlic powder |
1 teaspoon onion salt |
2 dashes red pepper, or to taste (optional) |
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 |
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.
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