Recipe Fettuccini Tomato Rustica II (Pasta)

Required 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

Preparing/Cooking:

• 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.

Back to Recipes

Recipes by letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | Y | Z