Directions:
- 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
| Amount Per 1 Serving | |||
| Calories | 818.93 Kcal (3429 kJ) | ||
| Calories from fat | 676.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 75.17g | 116% | |
|---|---|---|---|
| Cholesterol | 101.99mg | 34% | |
| Sodium | 724.39mg | 30% | |
| Potassium | 501.22mg | 11% | |
| Total Carbs | 6.69g | 2% | |
| Sugars | 0.9g | 4% | |
| Dietary Fiber | 0.66g | 3% | |
| Protein | 32.02g | 64% | |
| Vitamin C | 10.1mg | 17% | |
| Iron | 0.7mg | 4% | |
| Calcium | 186.9mg | 19% | |
| Amount Per 100 g | |||
| Calories | 330.79 Kcal (1385 kJ) | ||
| Calories from fat | 273.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.36g | 116% | |
|---|---|---|---|
| Cholesterol | 41.2mg | 34% | |
| Sodium | 292.61mg | 30% | |
| Potassium | 202.46mg | 11% | |
| Total Carbs | 2.7g | 2% | |
| Sugars | 0.36g | 4% | |
| Dietary Fiber | 0.27g | 3% | |
| Protein | 12.93g | 64% | |
| Vitamin C | 4.1mg | 17% | |
| Iron | 0.3mg | 4% | |
| Calcium | 75.5mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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