Italian Recipe ‹ Olive Blasta Pasta

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.

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

Cooking 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.

Nutrition Facts

• calories545.5
• carbohydrateContent50.4 g
• cholesterolContent72.8 mg
• fatContent21.8 g
• fiberContent4.9 g
• proteinContent38.8 g
• saturatedFatContent3.9 g
• sodiumContent679.8 mg
• sugarContent6.1 g