Pasta Lovers

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Note: This is one of Dee's recipes. It was transferred from Dee's blog.

4 ounces Tinky'ada brown rice, 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 ground pine nuts
10 sun-dried tomatoes, softened

Bring a large pot of lightly salted water to a boil. Add pasta and cook per package directions.
Drain & rinse in cold water for at least 45 seconds.
For now, let pasta set in the strainer.

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, pine nuts, sun-dried tomatoes and
cook 5 minutes, or until garlic is golden and whites of onions are translucent.

Now return your pasta to the pot that you boiled it in and turn to medium heat.
Toss until excess moisture has been evaporated.

Add chicken mixture & toss.