Rustic Chicken, Basil and Sun-Dried Tomato Fettucine

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

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.

In the large frying pan, toss fettuccine with sauce and chicken. Cook on low heat 5 minutes or until heated through.