FETTUCCINI TOMATO RUSTICA I

Fettuccini Tomato Rustica I image

I was inspired to make this dish after tasting something similar at an Italian restaurant in Ontario. It is a different type of pasta, having a great deal of flavour from the roasted pepper and sun-dried tomato, as well as being slightly dry from the cheese. I'm a picky eater and I love this dish!

Provided by Christina Burns

Categories Side Dish

Time 1h45m

Yield 4

Number Of Ingredients 8

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Ingredients

1 cup olive oil
2 cloves garlic, chopped
10 sun-dried tomatoes, chopped
1 roasted red pepper, diced
2 teaspoons dried basil
8 ounces dry fettuccini noodles
4 grilled skinless, boneless chicken breast halves
½ cup crumbled goat cheese

Steps:

In a small bowl, combine olive oil, garlic, sun-dried tomatoes, red pepper and basil. Marinate 4 hours.
Preheat oven to 250 degrees F (120 degrees C). 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. Toss pasta with marinade until evenly coated. Spread into a baking dish.
Bake in preheated oven for 1 hour. Divide onto plates, top with grilled chicken, and sprinkle with goat cheese.

Nutrition Facts : Calories 969.6 calories, Carbohydrate 46.2 g, Cholesterol 96.3 mg, Fat 69 g, Fiber 2.9 g, Protein 42.6 g, SaturatedFat 13.7 g, Sodium 369.4 mg, Sugar 5 g