Olive Blasta Pasta recipe
All Recipes World Cuisine Recipes European ItalianIngredients
- 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 caloriescarbohydrate: 50.4 gcholesterol: 72.8 mgfat: 21.8 gfiber: 4.9 gprotein: 38.8 gsaturatedFat: 3.9 gservingSize: -sodium: 679.8 mgsugar: 6.1 gtransFat: : -unsaturatedFat: : -
Directions Olive Blasta Pasta
Directions
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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.