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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
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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 |
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:
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.
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