Rainforest Chicken and Pasta

• 4 pieces Boneless Chcken Breasts
• 1 box (16 Oz. Box) Fettucini
• 1 cup Corn (off The Cob Is Best, If Not Frozen)
• 1 cup Grape Tomatoes, Halved
• 2 whole Scallions, Chopped (white And Green)
• 3 Tablespoons Paprika
• 1 Tablespoon Garlic Powder
• 1 teaspoon Onion Salt
• 2 dashes Red Pepper Or More (optional)
• 1 Tablespoon Cajun Spices
• 2 Tablespoons Olive Oil (enoughh To Toss And Coat Pasta)

1. In a small bowl, combine paprika, garlic powder, onion salt and red pepper (if using).
2. Coat chicken breasts in seasoning, set aside.
3. In a medium bowl, combine corn (if using fresh corn, saute with a bit of butter/oil and Cajun seasoning in a skillet until crisp tender), scallions and tomatoes.
4. Set this vegetable salsa aside.
5. Grill the chicken breasts until cooked, approximately 8-10 minutes (depending on the size and thickness), flipping once.
6. Let the chicken rest for a couple of minutes, then slice it down.
7. Meanwhile cook fettuccine according to package directions.
8. Toss fettuccine with olive oil and Cajun seasoning to taste (toss in any chicken juice from slicing the chicken as well) and plate.
9. Place chicken slices across the pasta, cover the chicken with the vegetable salsa and serve.
10. Enjoy!

chcken breasts, fettucini, corn, grape tomatoes, scallions, paprika, garlic, onion salt, red pepper, cajun spices, olive oil

Taken from tastykitchen.com/recipes/main-courses/rainforest-chicken-and-pasta/ (may not work)