Fettuccini Tomato Rustica II

4.3
(137)

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.

5
5
5
5
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Servings:
4
Yield:
4 servings

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

  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 (per serving)

1010 Calories
76g Fat
57g Carbs
31g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 1010
% Daily Value *
Total Fat 76g 97%
Saturated Fat 15g 76%
Cholesterol 66mg 22%
Sodium 633mg 28%
Total Carbohydrate 57g 21%
Dietary Fiber 6g 20%
Total Sugars 3g
Protein 31g 62%
Vitamin C 59mg 66%
Calcium 293mg 23%
Iron 5mg 26%
Potassium 1204mg 26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.