Fettuccini Tomato Rustica II Recipe

Fettuccini Tomato Rustica II Recipes

  • PREP 15 mins
  • COOK 30 mins
  • READY IN 45 mins


Original recipe makes 4 servings

  •  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


  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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