Fettuccini Tomato Rustica I |
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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 4 |
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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 flavor from the pepper and sun-dried tomato, as well as being slightly dry from the cheese. I'm a picky eater and I love this dish! 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 |
1/2 cup crumbled goat cheese |
Directions:
1. In a small bowl, combine olive oil, garlic, sun-dried tomatoes, red pepper and basil. Marinate 4 hours.
2. 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.
3. Bake in preheated oven for 1 hour. Divide onto plates, top with grilled chicken, and sprinkle with goat cheese.
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