Rainforest Chicken And Pasta
Serves: 3
Hal Herzog
1 January 1970
Based on User reviews:
56
Spice
57
Sweetness
47
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
3 tbsps
Paprika1 tbsp
Garlic Powder1 tsp
Onion Salt1 tbsp
Olive Oil1 cup
Corn Kernel (fresh)1 tbsp
Cajun SeasoningDirections:
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
3
Coat the chicken breasts with the seasoning, and set aside
4
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
5
Remove from the heat
6
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
7
Transfer the grilled chicken breasts to a platter and allow to stand about 5 minutes
8
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
9
Drain
10
Combine the fettuccini, Cajun seasoning, 1 tablespoon olive oil, and any juices from the chicken in a large bowl; toss to coat evenly
11
Slice the chicken diagonally across the grain
12
Divide the pasta between 4 plates and top each plate with sliced chicken and corn-tomato mixture