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!)
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!