Ingredients Jump to Instructions ↓

  1. 1/2 (16 ounce) package dry fettuccini noodles

  2. 1 cup olive oil, divided

  3. 2 boneless, skinless chicken breast halves

  4. 3 tablespoons basil pesto

  5. 1 teaspoon dried basil

  6. 3 cloves garlic, minced

  7. 1 (8 ounce) jar sun-dried tomatoes packed in oil, drained and chopped

  8. 1/2 cup crumbled feta cheese

  9. 1/2 cup ricotta cheese

Instructions Jump to Ingredients ↑

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


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