Ingredients

The following ingredients have 4 Servings
  • 8 ounces fettuccine (, cooked)
  • 2 Tablespoons extra virgin olive oil
  • 3 to 4 boneless chicken breasts (, diced)
  • salt and pepper (, to taste)
  • 17 ounce  jar sun-dried tomatoes in oil (, drained and roughly chopped)
  • 1/4 cup loosely packed fresh parsley
  • 2 Tablespoons  sun-dried tomato oil
  • 1 lemon (, juiced)
  • 1/8 teaspoon garlic powder
  • salt and pepper (, to taste)

Instruction

  • Heat olive oil in a large skillet over medium heat. Add diced chicken breasts. Season with salt and pepper and cook until chicken is browned, stirring occasionally.
  • Add sun-dried tomatoes and parsley and continue to cook for 3 to 4 minutes, or until chicken is thoroughly cooked.
  • Add cooked fettuccine to chicken mixture and toss together.
  • In a mason jar, combine the sun-dried tomato oil, lemon juice, garlic powder, salt and pepper. Shake until thoroughly mixed. Pour the dressing into the pasta mixture and stir.
  • Add salt and pepper to taste. Serve immediately.