Rainforest Chicken And Pasta Recipes

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RAINFOREST CAFE RASTA PASTA FOR TWO OR THREE



Rainforest Cafe Rasta Pasta for Two or Three image

Make and share this Rainforest Cafe Rasta Pasta for Two or Three recipe from Food.com.

Provided by Diana Adcock

Categories     Chicken

Time 20m

Yield 2 serving(s)

Number Of Ingredients 11

1 (8 ounce) box bow tie pasta
2 cloves garlic
2 teaspoons olive oil
1 cup chopped fresh spinach
1 cup broccoli floret
1 medium red pepper, roasted (you can purchase roasted peppers in jars at your grocers)
1 cup grilled chicken, sliced into 1/2 inch wide strips
1 cup prepared alfredo sauce
1/8 cup basil pesto
1 teaspoon italian seasoning
2 teaspoons shredded parmesan cheese

Steps:

  • Cook pasta according to package directions.
  • In a large skillet saute the garlic in olive oil.
  • Add spinach and broccoli, red pepper and grilled chicken.
  • Toss to combine.
  • Stir in Alfredo sauce and pesto, simmer for 5 minutes.
  • Drain pasta and pour into a bowl.
  • Top with sauce and toss well.
  • Sprinkle with Italian seasoning and Parmesan cheese.

Nutrition Facts : Calories 529.4, Fat 10.6, SaturatedFat 2.3, Cholesterol 97.2, Sodium 74.2, Carbohydrate 91, Fiber 7.2, Sugar 4.8, Protein 19.7

RAINFOREST CHICKEN AND PASTA



Rainforest Chicken and Pasta image

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

Provided by SouffleBombay

Categories     Chicken Pasta

Time 50m

Yield 4

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 598 calories, Carbohydrate 80.9 g, Cholesterol 67.2 mg, Fat 13 g, Fiber 7.9 g, Protein 39.9 g, SaturatedFat 2.3 g, Sodium 882.1 mg, Sugar 3.7 g

RAINFOREST CHICKEN AND PASTA



Rainforest Chicken and Pasta image

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

Provided by SouffleBombay

Categories     Chicken Pasta

Time 50m

Yield 4

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 598 calories, Carbohydrate 80.9 g, Cholesterol 67.2 mg, Fat 13 g, Fiber 7.9 g, Protein 39.9 g, SaturatedFat 2.3 g, Sodium 882.1 mg, Sugar 3.7 g

RAINFOREST CAFE'S RASTA PASTA RECIPE



Rainforest Cafe's Rasta Pasta Recipe image

Provided by á-174942

Number Of Ingredients 11

1 package bow ties pasta - (8 oz)
1 teaspoon chopped garlic
2 tablespoons olive oil
1 cup chopped fresh spinach
1 broccoli florets
1 medium red pepper roasted
1 cup grilled chicken in 1/2" wide pieces
1 prepared Alfredo sauce
1/8 cup prepared basil pesto
1 teaspoon Italian seasoning
2 tablespoons shredded Parmesan cheese

Steps:

  • Cook pasta according to package directions. Drain well and set aside. In a 10-inch saute pan, saute garlic in olive oil. Add spinach, broccoli, red pepper and grilled chicken; toss to combine. Stir in Alfredo sauce and pesto; simmer an additional 5 minutes. Reheat pasta if necessary under hot running water in a strainer; pour into a pasta bowl. Pour Alfredo sauce mixture over bow ties. Sprinkle with Italian seasoning and Parmesan cheese. This recipe yields 2 servings.

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