Olive Blasta Pasta

Olive Blasta Pasta

18

"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 feta."

Ingredients

30 m {{adjustedServings}} servings 545 cals
Serving size has been adjusted!

Original recipe yields 2 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 545 kcal
  • 27%
  • Fat:
  • 21.8 g
  • 34%
  • Carbs:
  • 50.4g
  • 16%
  • Protein:
  • 38.8 g
  • 78%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 680 mg
  • 27%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

18
  1. 31 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I had a lot of fun making this dish - and the results were good. I guess the prep time (for me) was a little more than what's suggested here, but the cooking time was right-on. I did the prep...

this recipe is awesome! i used green olives instead of black and it was very tasty. i used the feta cheese like someone else suggested and it was great! i will make again. :D

i really enjoyed this recipe...i also added a some artichoke hearts to it & a small amount of lemon juice...good stuff indeed!