Fettuccini Tomato Rustica II recipe
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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
Nutrition Info
- 1010.3 caloriescarbohydrate: 57.3 gcholesterol: 66 mgfat: 76 gfiber: 5.6 gprotein: 30.8 gsaturatedFat: 15.1 gservingSize: -sodium: 632.6 mgsugar: 3.2 gtransFat: : -unsaturatedFat: : -
Directions Fettuccini Tomato Rustica II
Directions
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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.