• 4servings
  • 45minutes

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2, B3, B9, B12
MineralsChromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 225g fettuccine

  2. 250ml olive oil, divided

  3. 2 boneless, skinless chicken breast fillets

  4. 3 tablespoons basil pesto

  5. 1 teaspoon dried basil

  6. 3 cloves garlic, finely chopped

  7. 1 (280g) jar sun-dried tomatoes packed in oil, drained and chopped

  8. 125g feta cheese, crumbled

  9. 125g ricotta

Instructions Jump to Ingredients ↑

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook as the instructions on the packet; drain.

  2. Heat 2 tablespoons olive oil in a large frying pan 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 frying pan, toss fettuccine with sauce and chicken. Cook on low heat 5 minutes or until heated through.


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