Recipe by SouffleBombay
"Based on a dish I had years ago at the Rainforest Cafe®."
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red pepper, or to taste
skinless, boneless chicken breast halves
fresh corn kernels
grape tomatoes, halved
green onions, chopped
1 (12 ounce) package
dry fettuccini pasta
This recipe was a good start to something that could potentially fantastic. With a few of your own personal touches it has the ability to be really good. I would make this again with lots of garlic a few more seasonings and maybe a couple more vegetables.
We really enjoyed this recipe. I did make a few alterations, but nothing very serious. I had to saute the chicken indoors because of the weather outside. I used diced tomatoes instead of grape tomatoes, omitted the green onions, and instead of Cajun seasoning (did not have any), I just mixed more of the paprika mixture that was on the chicken into the pasta.
This was great. The tweaks I made included adding onion, garlic, broccoli, and red bell pepper to the tomatoes and corn. I also cooked the chicken in a cast iron pan then cooked the veggies in the same pan. It made more of a succotash style topping but it was delicious. Big hit, will make again
* Percent Daily Values are based on a 2,000 calorie diet.
Rainforest Chicken and Pasta
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 117
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