Olive Blast Pasta

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• Ready in roughly 20 minutes
• Makes two servings
• 2 177 kilojoules
• 50g carbs
• 33g protein
•  21g fat

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120g fettuccini pasta
2 skinless, boneless chicken-breast halves cut into bite-sized pieces
2 green onions, chopped
½ tsp dried basil
½ cup sliced black olives
2 tbsp olive oil
½ tsp minced garlic
2 tbsp grated Parmesan cheese
10 sun-dried tomatoes, softened
1 tbsp minced fresh parsley

Bring a large pot of lightly salted water to a boil. Add pasta and cook for eight to 10 minutes or until al dente; drain in a colander. In a large pan over medium-high heat, heat olive oil and cook chicken until golden-brown and juices run clear, five to 10 minutes. Stir in green onions, basil, olives, olive oil, garlic, Parmesan, sun-dried tomatoes, and parsley. Cook for five minutes or until garlic is golden and onions are translucent. Toss chicken mixture with pasta; serve immediately.

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