Fettuccini Tomato Rustica II recipe

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

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.