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.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 546 Calories

Ingredients

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

Recipe 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.