Olive Pasta

    Olive Pasta


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    About this recipe: A wonderful recipe for all pasta lovers. Sun-dried tomatoes, black olives and chicken bring this pasta dish to life. For an additional Mediterranean theme, crumble Feta cheese over the top.

    Makes: 2 

    • 115g fettuccine pasta
    • 2 skinless, boneless chicken breast fillets, cut into bite size pieces
    • 2 spring onions, chopped
    • 1/2 teaspoon dried basil
    • 70g black olives, sliced
    • 2 tablespoons olive oil
    • 1/2 teaspoon finely chopped garlic
    • 2 tablespoons grated Parmigiano Reggiano (Parmesan) cheese
    • 10 dried sun-dried tomatoes, softened
    • 1 tablespoon finely chopped fresh parsley

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Bring a large saucepan 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 frying pan over medium-high heat, cook chicken until brown and juices run clear, 5 to 10 minutes. Stir in spring onions, basil, olives, olive oil, garlic, Parmigiano Reggiano, 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.

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