Rainforest Chicken and Pasta recipe
All Recipes 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 caloriescarbohydrate: 80.9 gcholesterol: 67.2 mgfat: 13 gfiber: 7.9 gprotein: 39.9 gsaturatedFat: 2.3 gservingSize: -sodium: 882.1 mgsugar: 3.7 gtransFat: : -unsaturatedFat: : -
Directions Rainforest Chicken and Pasta
Directions
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Preheat an outdoor grill for medium heat and lightly oil the grate.
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.
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.
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.
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.
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.