A mouth-watering twist on classic fettuccine recipes that boasts a hearty and savory body that does not disappoint.
Total Time: 30-40 minutes
1 (12 Ounce) Package Fettuccine Pasta of Choice
2 Boneless, Skinless Chicken Breast Halves
3 Tbsp. Pesto
1 Tsp. Dried Basil
3 1/2 Tsp. Minced Roasted Garlic
1 (8 Ounce) Jar of Sun-dried Tomatoes, Drained & Chopped
1/2 Cup Crumbled Feta Cheese
1/2 Cup Ricotta Cheese
Heat 2 Tbsp. of the Shallot Garlic Extra Virgin Olive Oil in a large skillet over medium heat. Cook the chicken until no longer pink and juices run clear and set aside to cool. Once cool slice into bite-size pieces. Cook the Fettuccine pasta according to package instructions, and drain once cooked. In a medium sized bowl combine the remaining olive oil with the pesto, basil, garlic, sun-dried tomatoes, feta, and ricotta cheese together. Mix until smooth. In the large skillet, toss the fettuccine with the sauce from the medium mixing bowl and chicken. Cook on low heat until heated through and enjoy.