World Cuisine Recipe ⤑ Fettuccini Tomato Rustica II

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

• 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

Cooking 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.

Nutrition Facts

• calories1010.3
• carbohydrateContent57.3 g
• cholesterolContent66 mg
• fatContent76 g
• fiberContent5.6 g
• proteinContent30.8 g
• saturatedFatContent15.1 g
• sodiumContent632.6 mg
• sugarContent3.2 g