Fettuccini Tomato Rustica II |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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. 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 |
Directions:
1. 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.
2. 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.
3. In the large skillet, toss fettuccini with sauce and chicken. Cook on low heat 5 minutes, or until heated through.
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