Olive Blasta Pasta recipe

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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

Nutrition Info

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
servingSize: -
sodium: 679.8 mg
sugar: 6.1 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

2 servings

Recipe Note

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.

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