Fettuccine Tomato Rustica

Prep:

15 m

Cook:

45 m

Ready in:

1 h 0 m

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This Fettuccine Tomato Rustica is a feel good comfort food – so creamy but light!

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Servings: 4

Fettuccine noodles

½ package (16 oz), uncooked

Olive oil

1 cup, divided

Chicken breast halves, skinless, deboned

Basil pesto

3 tbsps

Garlic

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

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.

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