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Olive Blasta Pasta


"The distinct flavors of black olives and sun dried tomatoes intermingled with chicken make this a wonderful recipe for all pasta lovers! Try it topped with feta."
Original recipe yield: 2 servings.
Prep Time:
15 Minutes
Cook Time:
15 Minutes
Ready In:
30 Minutes
Servings:
2

INGREDIENTS:

  • 4 ounces fettuccini pasta
  • 2 skinless, boneless chicken breast halves - cut into bite size pieces
  • 2 green onions, chopped
  • 1/2 teaspoon dried basil
  • 1/2 cup sliced black olives
  • 2 tablespoons olive oil
  • 1/2 teaspoon minced garlic
  • 2 tablespoons grated Parmesan cheese
  • 10 sun-dried tomatoes, softened
  • 1 tablespoon minced fresh parsley

DIRECTIONS:

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. In a large skillet over medium-high heat, cook chicken until brown and juices run clear, 5 to 10 minutes. Stir in green onions, basil, olives, olive oil, garlic, Parmesan, sun-dried tomatoes and parsley; cook 5 minutes, or until garlic is golden and whites of onions are translucent. Toss chicken mixture with pasta; serve.