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Olive Blasta Pasta

By: Jodi L. Rice

"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."

Rate/Review | Read Reviews (16)

What to Drink?
	Rose

Prep Time:
15 Min

Cook Time:
15 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 servings

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

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.