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Friday, August 26, 2016

olive blasta pasta

Ingredients

  • Servings: 2
  • 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

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins

  • 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.

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