Fettuccini Tomato Rustica I

SUBMITTED BY: Christina Burns

"I was inspired to make this dish after tasting something similar at an italian restaurant in Ontario. It is a different type of pasta, having a great deal of flavor from the pepper and sun-dried tomato, as well as being slightly dry from the cheese. I'm a picky eater and I love this dish!"

RECIPE RATING:

Read Reviews (2)

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PREP TIME	45 Min
COOK TIME	1 Hr
READY IN	1 Hr 45 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1 cup olive oil
2 cloves garlic, chopped
10 sun-dried tomatoes, chopped
1 roasted red pepper, diced
2 teaspoons dried basil
8 ounces dry fettuccini noodles
4 grilled skinless, boneless chicken breast halves
1/2 cup crumbled goat cheese

DIRECTIONS

In a small bowl, combine olive oil, garlic, sun-dried tomatoes, red pepper and basil. Marinate 4 hours.
Preheat oven to 250 degrees F (120 degrees C). 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. Toss pasta with marinade until evenly coated. Spread into a baking dish.
Bake in preheated oven for 1 hour. Divide onto plates, top with grilled chicken, and sprinkle with goat cheese.

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REVIEWS

Reviewed on Aug. 15, 2003 by BOATER RON

I found this recipe to be lengthy to make, considering the marination time which totaled four... MORE

Reviewed on Jun. 17, 2003 by SARAHJEANNE

I found this dish to be very good! I used a generous amount fresh basil instead of dried and... MORE

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Nutritional Information

Fettuccini Tomato Rustica I

Servings Per Recipe: 4

Amount Per Serving

Calories: 957