Fettuccini Tomato

Fettuccini Tomato
Fettuccini Tomato is 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.
Cuisine: Italian
Recipe type: Rice and Pasta
Serves: 4
Prep time: 
Cook time: 
Total time: 
  • * 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
  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.


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