½ package (16 oz), uncooked
1 cup, divided
Chicken breast halves, skinless, deboned
3 cloves, minced
Oil-packed sun-dried tomatoes
1 jar (8 oz), drained, chopped
½ cup, crumbled
Fettuccine Tomato Rustica
- Cook fettuccine according to the package directions until al dente; drain, set aside.
- 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.
- In a bowl, mix pesto with the remaining oil, dried basil, tomatoes, and both cheeses until smooth.
- 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).
- Serve immediately.