OLIVE BLASTA PASTA

Olive Blasta Pasta image

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.

Provided by Jodi L. Rice

Categories World Cuisine Recipes European Italian

Time 30m

Yield 2

Number Of Ingredients 10

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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

Steps:

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.
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.

Nutrition Facts : Calories 545.5 calories, Carbohydrate 50.4 g, Cholesterol 72.8 mg, Fat 21.8 g, Fiber 4.9 g, Protein 38.8 g, SaturatedFat 3.9 g, Sodium 679.8 mg, Sugar 6.1 g