Fettuccini Tomato Rustica II

Submitted by: Admin on 01/24/2008

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1.91 avg rating
33 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

1. 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.
2. 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.
3. In the large skillet, toss fettuccini with sauce and chicken. Cook on low heat 5 minutes, or until heated through.