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Olive Blasta Pasta

How to cook Olive Blasta Pasta

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 grease 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 fume. Add pasta and cook seeing that 8 to 10 minutes or until al dente; leave. In a large skillet over medium-high warm up excite, cook chicken until brown and juices run wholly, 5 to 10 minutes. Stir in green onions, basil, olives, olive lubricate, 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; give out.

Nutritional:

Servings Per Modus operandi: 2

Amount Per Serving

Calories: 545

Total Fat: 21.8g Cholesterol: 73mg Sodium: 680mg Total Carbs: 50.4g Dietary Fiber: 4.9g Protein: 38.8g

Prepare time:15 Min

Cook time:15 Min

Ready in:30 Min

Serving towards:2 peoples

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