fettuccini tomato rustica ii

Ingredients

• Servings: 4
• 1/2 (16 ounce) package dry fettuccini noodles
• 1 cup olive oil, divided
• 2 boneless, skinless chicken breast halves
• 3 tablespoons basil pesto
• 1 teaspoon dried basil
• 3 cloves garlic, minced
• 1 (8 ounce) jar sun-dried tomatoes packed in oil, drained and chopped
• 1/2 cup crumbled feta cheese
• 1/2 cup ricotta cheese

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
• heat 2 tablespoons olive oil in a large skillet over medium heat. cook chicken until no longer pink, and juices run clear. set aside to cool, then slice into bite-size pieces. in a medium bowl, combine remaining olive oil, pesto, basil, garlic, sun-dried tomatoes, feta and ricotta. mix until smooth.
• in the large skillet, toss fettuccini with sauce and chicken. cook on low heat 5 minutes, or until heated through.