Olive Blasta Pasta

admin 25/04/20 Recipes


2 servings

Prep Time


Cook Time



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


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.


Calories: 545 kcal

Carbohydrates: 50.4 g

Cholesterol: 73 mg

Fat: 21.8 g

Fiber: 4.9 g

Protein: 38.8 g

Sodium: 680 mg

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