Servings: 4
Fettuccine noodles
½ package (16 oz), uncooked
Olive oil
1 cup, divided
Chicken breast halves, skinless, deboned 
Basil pesto
3 tbsps
3 cloves, minced
Dried basil
1 tsp
Oil-packed sun-dried tomatoes
1 jar (8 oz), drained, chopped
Feta cheese
½ cup, crumbled
Ricotta cheese
½ cup
Fettuccine Tomato Rustica
15 m
45 m
Ready in:
60 m
  1. Cook fettuccine according to the package directions until al dente; drain, set aside.
  2. Add 2 tbsps olive oil to a large skillet, let heat over medium heat. Cook whole chicken breast halves until clear juices; let cool to touch, cut into bite-sized slices.
  3. In a bowl, mix pesto with the remaining oil, dried basil, tomatoes, and both cheeses until smooth.
  4. Transfer fettuccine to the skillet, top with tomato mixture, and mix to combine and coat. Place over low heat to let heat through thoroughly (about 5 minutes).
  5. Serve immediately.