Wednesday, July 21, 2010

Chicken and Pasta with a Kick!

I found this recipe on Souffle Bombay's website about a month ago and felt the need to try it.  She calls it "Rainforest Chicken and Pasta," but I'm just going to call it "Chicken and Pasta with a Kick" because I didn't exactly follow her recipe.  I simply used what was in my kitchen and since I've never been to a Rainforest Cafe, I can't say whether or not the flavor is similar.  Honestly, when I made the dish I simply wanted to utilize these babies from our garden!

Aren't they cute?  My cherry tomato plant is exploding with tons of these cuties and I'm lovin' it! 

Here's a weird quirk about me and my cooking habits, I hardly ever cook with chicken breasts.  I like to cook with chicken tenderloins because they're smaller and faster to cook.  I rarely want to eat an entire chicken breast myself when I have 2-3 sides or the entrĂ©e is not entirely the in this dish.  So, you'll see me always utilizing chicken tenderloins when chicken breasts are called for.  Plus, since I've been cooking for David, he says he actually likes the tenderloins better as well.  It's a win/win situation for us!  Anyone have any typical substitutions like this?

Here's my version of this recipe...

Chicken and Pasta with a Kick
(adapted from Souffle Bombay)

1 box of whole wheat thin spaghetti or angel hair pasta
8-10 boneless chicken tenderloins
1 cup corn (off the cob is best)
1 cup grape tomatoes, halved
2 scallions, chopped (white and green) (I didn't have any of these this time, but I will use them in the future!)
Olive oil
3 tbs paprika
1 tbs garlic powder
1 tsp onion powder
few dashes of red pepper (optional)
1 tbs Cajun spices

In a small bowl combine paprika, garlic powder, onion powder and red pepper (if using).

Coat chicken tenderloins in seasoning, set aside.

In a medium bowl combine corn (saute if fresh corn with a bit of butter/oil and Cajun seasoning in a skillet until crisp tender) scallions and tomatoes. Set aside.

Grill the chicken tenderloins until cooked flipping once. Let the chicken rest for a couple of minutes, then slice it down.

Meanwhile cook pasta according to package directions.

Toss pasta with olive oil and Cajun seasoning to taste (toss in any chicken juice from slicing the chicken as well).

Place chicken slices across the pasta, cover the chicken with the vegetable salsa and serve.


This was soooo good!  David gave it a big thumbs up, so we both highly recommend!

Quick question...does anyone have a tasty recipe that calls for about a cup of fresh blackberries?  When our pastor and his wife came over for dinner the other night Sadie brought me over a big ol' bowl of her freshly picked blackberries.  I've eaten a few straight, but want to make something tasty with the rest.  Suggestions are more than welcome!


  1. That looks yummy! I like the tenderloins too because they are portioned about the size that I can it is perfect portion control for me.

  2. I've never cooked with tenderloins before...I always thought chicken breasts were the easiest to cook! Guess I was wrong.

    Aw, so nice that you have your own cherry tomato plant! Did you know those tomatoes are FREAKIN expensive in Asia?



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