FETTUCCINI TOMATO RUSTICA II

Fettuccini Tomato Rustica II image

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.

Provided by Marc

Categories World Cuisine Recipes European Italian

Time 45m

Yield 4

Number Of Ingredients 9

Ingredients

½ (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
½ cup crumbled feta cheese
½ cup ricotta cheese

Steps:

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.

Nutrition Facts : Calories 1010.3 calories, Carbohydrate 57.3 g, Cholesterol 66 mg, Fat 76 g, Fiber 5.6 g, Protein 30.8 g, SaturatedFat 15.1 g, Sodium 632.6 mg, Sugar 3.2 g