Rainforest Chicken and Pasta

Ingredients

•1 (12 ounce) package dry fettuccine pasta
•4 skinless, boneless chicken breast halves
•3 tablespoons paprika
•2 dashes red pepper, or to taste (optional)
•1 cup grape tomatoes, halved
•1 cup fresh corn kernels
•1 tablespoon Cajun seasoning
•1 tablespoon garlic powder
•2 green onions, chopped
•1 tablespoon olive oil
•1 teaspoon onion salt
•1 tablespoon olive oil
Directions

1.First, preheat an outdoor grill for medium heat and lightly oil the grate.
2.And then, 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.Next, 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.After that, 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.Meanwhile, bring a large pot of lightly salted water to a rolling boil; cook the fettuccine in the boiling water until cooked through yet firm to the bite, about 8 minutes. Drain.
6.Lastly, combine the fettuccine, 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.
7.Rainforest Chicken and Pasta is ready to serve!
ENJOY!