Fettuccini Tomato Rustica II

Fettuccini Tomato Rustica II

"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."
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Ingredients

45 m servings 1053 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.

Reviews

Read all reviews 106
  1. 135 Ratings

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Most helpful positive review

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...

Most helpful critical review

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...

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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...

I really Loved this recipe - I'm a big Pesto, Garlic, Sun Dried Tomatoes fan..so any recipe including these instantly grab my attention. It was so simple to make, great for a hot night when yo...

cut way back on the oil as some suggested. Husband thought black olives would have been a good addition.

I would definitely recommend cutting the oil back to about 1/3 cup and subbing in sun-dried tomato pesto for a smoother sauce.

Awesome! I don't like to waste great flavors, oils and make extra dirty dishes if I can avoid it. So, I made made a few minor adjustments that worked great for me. I used about 11 chicken tender...

This is my second review for this wonderful recipe. I am always looking for ways to reduce the fat content of recipes. I used NO oil in this recipe and instead of the sundried tomatoes I used ...

This dish has so much flavor my husband, who only loves tomato based sauces actually likes it. It has become a regular on our family meal plan. As a plus it is very easy to make. I also varia...

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