Rainforest Chicken and Pasta Recipe

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 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.