Fettuccini Tomato Rustica I recipe

4 servings

1 cup olive oil

2 cloves garlic, chopped

10 sun-dried tomatoes, chopped

1 roasted red pepper, diced

2 teaspoons dried basil

8 ounces dry fettuccini noodles

4 grilled skinless, boneless chicken breast halves

1/2 cup crumbled goat cheese

In a small bowl, combine olive oil, garlic, sun-dried tomatoes, red pepper and basil.

Marinate 4 hours.

Preheat oven to 250 degrees F (120 degrees C).

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.

Toss pasta with marinade until evenly coated.

Spread into a baking dish.

Bake in preheated oven for 1 hour.

Divide onto plates, top with grilled chicken, and sprinkle with goat cheese.