Fettuccini Tomato Rustica II
chicken breast, noodles, tomatoes, ricotta cheese, cheese, garlic, pesto
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 for Fettuccini Tomato Rustica II Recipe
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.
Read the full directions on Allrecipes.com
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