Fettuccini Tomato Rustica II

Fettuccini Tomato Rustica II

103

"A great Italian dish; easy to make, pleasing all the pasta lovers in my family. Serve with a Caesar salad, garlic bread and a nice red wine."

Ingredients

45 m {{adjustedServings}} servings 1053 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 1053 kcal
  • 53%
  • Fat:
  • 78.4 g
  • 121%
  • Carbs:
  • 58.8g
  • 19%
  • Protein:
  • 34.3 g
  • 69%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 671 mg
  • 27%

Based on a 2,000 calorie diet

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Directions

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  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.
  2. 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.
  3. In the large skillet, toss fettuccini with sauce and chicken. Cook on low heat 5 minutes, or until heated through.
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Reviews

103
  1. 132 Ratings

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This recipe is absolutely wonderful! I did however make a few changes of my own. I used penne & I only used 3/4 cup of olive oil and added 1 cup of white cooking (or house) wine or else it was t...

This was very good. I didn't add all the oil that was called for because it seemed like a lot. But that ended up being a mistake cause it was a bit dry.

Hmmm...I thought this sounded great, but it was really lacking flavor. I used only 1/4 cup of oil and it was still way to greasy. The combination sounds good so I'll play with it but I think n...