Olive Blasta Pasta

• 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

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.

fettuccini pasta, skinless, green onions, basil, black olives, olive oil, garlic, parmesan cheese, tomatoes, parsley

Taken from www.allrecipes.com/recipe/19413/olive-blasta-pasta/ (may not work)