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Olive Blasta Pasta recipe

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

Instructions:

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.