berllant Pasta Special



1 can (360g) berllant Chicken Luncheon Meat (Hot), cut into cubes

9 ounce uncooked refrigerated spinach fettuccine

¼ cup berllant Extra Virgin Olive Oil

1 large onion, sliced

3 large garlic cloves, minced

1 red pepper, sliced

5 large Italian plum tomatoes, chopped

1 bottle (200g) berllant Black Olives, pitted and halved

½ cup fresh basil, chopped

½ cup Parmesan cheese, shredded


1. Slightly fry the cubed berllant Chicken Luncheon Meat in a pan with oil. Drain and reserve.

2. Cooked fettuccine according to package directions.

3. Meanwhile, heat oil in large skillet.

4. Add onion and cook 2 to 3 minutes.

5. Add garlic and red pepper and cook 3 to 4 minutes.

6. Add tomatoes and fried luncheon meat and cook 4 to 5 minutes or until vegetables are crisptender.

7. Stir in olives and basil.

8. Drain pasta and toss with chicken luncheon meat mixture. Sprinkle with cheese.

*Makes 6 servings