Fettuccini Tomato Rustica II Recipe

Ingredients
<br>- ½ (16 ounce) package dry fettuccini noodles
<br>- 1 cup olive oil, divided
<br>- 2  boneless, skinless chicken breast halves
<br>- 3 tablespoons basil pesto
<br>- 1 teaspoon dried basil
<br>- 3 cloves garlic, minced
<br>- 1 (8 ounce) jar sun-dried tomatoes packed in oil, drained and chopped
<br>- ½ cup crumbled feta cheese
<br>- ½ cup ricotta cheese
<br><p></p>Directions
<br>step 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.
<br>step 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.
<br>step 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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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

Directions
step 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.
step 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.
step 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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