Recipe 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 flavour from the roasted pepper and sun-dried tomato, as well as being slightly dry from the cheese. I'm a picky eater and I love this dish!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
sun-dried tomatoes, chopped
roasted red pepper, diced
dry fettuccini noodles
grilled skinless, boneless chicken breast halves
crumbled goat cheese
I found this recipe to be lengthy to make, considering the marination time which totaled four hours. In addition, My dinner party guests did not appear to enjoy this dish which was highly disappointing. It was very heavy and oily.
My husband loved this recipe! He said it had a authentic flavor. There were few changes I had to make only because I didn't have all ingredients on hand. I didn't have goat cheese so I used mozzarella and it's way to cold and windy to grill so i used egg, italian bread crumbs and fried the chicken in olive oil. I also used pre-marinated sun dried tomato's. This did make it a lot simpler. Next time I will make sure to grill the chicken and have goat cheese.
I found this dish to be very good! I used a generous amount fresh basil instead of dried and cut the olive oil down to 3/4 C. May use less next time. I think it would be good without the chicken as well. I will make this again.
What a nice dish! The instructions kind of threw me for a loop--it basically keeps the pasta warming for an hour? So I changed that a tad. I roasted my own red and orange peppers on the grill (you basically blacken them, put them in a bowl covered in plastic wrap for about 20 mins, then slide off the blackened parts. Voila! Roasted peppers) and used about 2 total. I used the sundried tomatoes in oil and processed in the food processor--so much easier that way! I don't have fresh basil, so I used dried and marinated overnight, then tossed the pasta and cooked with some frozen chicken tenderloins for about 20 minutes-was delicious and great with some bread. I left out the cheese and we didn't notice. Thanks for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Fettuccini Tomato Rustica I
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 621
Big, bold food is always the best play. Get the top recipes now.
How much jalapeno and bacon will it take to fuel YOUR fans?
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a rich and creamy chicken Alfredo.
See how to make roasted tomato sauce served with goat cheese and pasta.
Grilled chicken is tossed with spinach, feta, and tomatoes and served on toasts.