Olive Blasta Pasta
2 servings
Ingredients
4 ounces fettuccini pasta
2 skinless, boneless chicken breast halves - cut into bite size pieces
2 green onions, chopped
½ teaspoon dried basil
½ cup sliced black olives
2 tablespoons olive oil
½ teaspoon minced garlic
2 tablespoons grated Parmesan cheese
10 sun-dried tomatoes, softened
1 tablespoon minced fresh parsley
Instructions
Step 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.
Step 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.
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