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2 cooked chicken breasts |
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10 sun dried tomatoes, softened |
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1 tbs. minced parsley |
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2 green onions, chopped (use the whole onion) |
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1/2 tsp. dried basil |
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1/2 cup pitted black olives, sliced |
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2 tbs. olive oil |
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1/2 tsp. minced garlic |
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2 tbs. parmesan cheese |
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crumbled feta (optional) |
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Fettuccine or Linguine (enough for two) |
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1/2 cup marinara sauce or pasta sauce (optional) |
Cook the Fettuccine and Linguine.
Cut the cooked chicken breasts into slices and set aside. (This is a good way to use up leftover chicken, seasoned or unseasoned)
In a bowl place the next 8 ingredients.
In a fry pan, preferably non-stick, place the chicken, cook for about 2 minutes on medium high heat.
Add the remaining ingredients and sauté for 5 minutes, stirring frequently to make sure flavors blend.If you decide to use the pasta sauce, add it at this time, stir to coat the chicken and vegetables. Cook for about 3 minutes longer.
Serve over Linguine or Fettuccine. You can also top it with feta. I liked it, my husband did not, so to each his own.
Serves 2
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