Fettuccini Tomato Rustica

Submitted by: Jainaba Jawo on 07/22/2008

128 views
1.78 avg rating
9 votes

Rating

"A great Italian dish; easy to make, pleasing all the pasta lovers in my family. Serve with a Caesar salad, garlic bread and a nice red wine."

Ingredients

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

Directions

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.

Calories

Time to prepare

45 Min

Difficulty

Easy

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