Rustic Tomato Fettuccine

    Rustic Tomato Fettuccine


    130 people made this

    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.

    Serves: 4 

    • 450g dry fettuccine pasta
    • 1 cup (250ml) olive oil, divided
    • 2 boneless, skinless chicken breast halves
    • 3 tablespoons basil pesto
    • 1 teaspoon dried basil
    • 3 cloves garlic, diced
    • 250g sun-dried tomatoes packed in oil, drained and diced
    • 60g feta cheese, crumbled
    • 1/2 cup (125g) ricotta cheese

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Bring a large saucepan 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 saucepan 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 saucepan toss fettuccine with sauce and chicken. Cook on low heat 5 minutes or until heated through.

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