Rainforest Chicken and Pasta Recipe

  • 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
  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.