Add to Cookbook Print Friendly Email Recipe Add to Shopping List
(0 recipes)

Recipe Servings: 2 servings Prep Time: 20 minutes Description: 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 Parmesan cheese. Allergens: Animal, Brewers yeast, Cheese, Chicken, Cow milk, Dairy, Fermented, Fructose, Fruit/vegetable, Garlic, Gluten, Grain, Nightshade, Olive, Onion, Parsley, Spices, Sugar, Tomato, Vinegar, Wheat, Yeast Ingredient List:

Qty	Name
2	green onions , chopped
1/2 teaspoon	dried basil
1/2 cup	black olives , sliced
2 tablespoons	olive oil
1/2 teaspoon	garlic , minced
2 tablespoons	parmesan cheese , grated
10	sun-dried tomatoes , softened
1 tablespoon	fresh parsley , minced
4 ounces	fettuccine
2 halves	chicken breast , boneless, skinless, cut into pieces

- User not logged in. Please log in to show allergy risk for each ingredient.

Instructions: 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, heat olive oil and 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(kcal):521
Carbohydrate(g):50
Protein(g):33
Fat(g):21
Member Feedback: No feedback has been left for this recipe. Please login to be the first to comment on this recipe!
Miscellaneous: Created: April 20th, 2008
Last Updated: April 26th, 2008
Source of Recipe: Chris Carmichae: Food for Fitness
Filed Under: Dinner, Lunch




Back