Rainforest Chicken and Pasta

Rainforest Chicken and Pasta

SouffleBombay

"Based on a dish I had years ago at the Rainforest Cafe®."
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Ingredients

50 m servings 598 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 598 kcal
  • 30%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 80.9g
  • 26%
  • Protein:
  • 39.9 g
  • 80%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 882 mg
  • 35%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

Read all reviews 4
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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 gar...

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 grap...

The chicken was delicious! The corn and tomato mixture was sweet but a little bland.

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 t...

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