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Rancher's Pasta




Source of Recipe


Internet


List of Ingredients




2 boneless skinless chicken breasts (sliced into medium sized strips, across the bias)
3 ounces of sun-dried tomatoes
8 ounces of fettuccine pasta
� cup of extra virgin olive oil (more or less)
2 cloves fresh garlic (minced)
1 4oz can of sliced pitted black olives
� - 1tsp dried oregano (or 2 Tbsp of freshly chopped oregano)
salt and cracked black pepper to taste (about � tsp each)
6-8ozs freshly grated Parmesan cheese


Recipe



Soften the sun-dried tomatoes in boiling water for a few minutes. Drain and slice into thin strips. Cook pasta according to package directions. Add a little olive oil to the cooking water to prevent your pasta from sticking together. While the pasta is cooking, saut� the chicken pieces in a little olive oil with garlic, salt and pepper. Brown the chicken on both sides; then add the olives, tomatoes and oregano.

Drain fettuccine well and place it in a large warm pasta bowl. Add chicken and other remaining ingredients. Drizzle the � cup of olive oil over all. Top with freshly grated Parmesan cheese and serve. Since olive oil is a "good" cooking oil, I can use it generously with this and many other pasta dishes. You could always add fresh basil or rosemary to this if you prefer, along with the oregano.