Fettucine Tomato Rustica

I wanted to try a little variaton on our usual pasta dish, so I got some ideas on allrecipes, bought some fun new ingredients, and got to work!

INGREDIENTS:

1/2 (16 ounce) package dry fettuccini noodles
1 cup olive oil, divided
2 boneless, skinless chicken breast halves
3 tablespoons basil pesto
1 teaspoon dried basil
3 cloves garlic, minced
1 (8 ounce) jar sun-dried tomatoes packed in oil, drained and chopped
1/2 cup crumbled feta cheese
1/2 cup ricotta cheese

DIRECTIONS:

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.

COMMENTS:

For once, I did everything the directions suggested. :) While this was a quick and tasty dish, Craig and I agreed it wasn't everything the recipe made it out to be. It sounds very fancy-schmancy with all the cheeses and tomatoes and such, but it really just tastes like a basic thick, creamy fettucine dish.

Still a good one to try, and the sun dried tomatoes give good flavor--but maybe not worth all the money you'll drop on ricotta and feta!