rainforest chicken and pasta

Ingredients

• Servings: 4
• 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 seasoning
• 1 tablespoon olive oil

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 50 mins


• 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, 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.