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.
Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
1010 Calories
Recipe Instructions
Step 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.
Step 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.
Step 3
In the large skillet, toss fettuccini with sauce and chicken. Cook on low heat 5 minutes, or until heated through.
Ingredients
3 cloves garlic, minced
1 teaspoon dried basil
½ cup crumbled feta cheese
½ cup ricotta cheese
2 boneless, skinless chicken breast halves
3 tablespoons basil pesto
1 (8 ounce) jar sun-dried tomatoes packed in oil, drained and chopped
