Olive Blasta Pasta

Name: Olive Blasta Pasta
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

10 ingredients

2 steps

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.