Olive Blasta Pasta

Ingredients

• 0.5 cup olives black sliced
• 0.5 teaspoon basil dried
• 1 tablespoon parsley fresh minced
• 0.5 teaspoon garlic minced
• 2  green onions chopped
• 2 tablespoons olive oil 
• 2 tablespoons parmesan cheese grated
• 4 ounces fettuccini pasta 
• 2  chicken breast halves boneless skinless cut into bite size pieces
• 10  sun-dried tomatoes softened

Equipment

• frying pan
• pot

Directions

1. Bring a large pot of lightly salted water to a boil.
2. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. 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.