READY IN 45 mins

Fettuccini Tomato Rustica II

Read Reviews (100)

"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." — Marc

Directions

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

Kitchen-Friendly View

PREP 15 mins
COOK 30 mins
READY IN 45 mins

Reviews More Reviews

Most Helpful Positive Review

Mar 01, 2005

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 too greasy. I also added in the oil from the jar of sun dried tomatoes for extra flavor (it's only about a tblsp full). I also rinsed and reused my pot after making the pasta. Used a little of my 3/4 cup of olive oil to brown my garlic and then added all of my other ingredients. Then added my pasta at the end. I didn't add any chicken this time but usually use shrimp instead. Every time I make this dish, it goes as quick as the wind! My fianc'e loves Macaroni Grill and they have something similar which led me to try to somewhat duplicate it. It does take some time to prep and can be a bit pricey to make but it is very well worth the time and money!! =)

—MAMA1101

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Most Helpful Critical Review

Mar 22, 2005

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 next time I'm going to add more feta (double), even less oil (1/8 cup?) some red pepper, and saute the garlic (4 cloves) before adding it to the mix. At the suggestion of a friend, I'll try adding some bacon too!

—RVISSER1

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128 Ratings

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Mar 04, 2007

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.

—mml25aqua

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Nov 10, 2003

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 you really don't feel like 'cooking' - i'll definitely make this again!!

—PAMMY_S

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Jan 18, 2006

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

—geekOphile

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Jun 05, 2006

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

—GINAH1

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Mar 17, 2009

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 tenderloins and a box of bow tie noodles, since that's what I had on hand. I agreed with other reviewers that this was an oily dish. Since the jar of whole sun dried tomatoes I used had about 3/4 cups to 1 cup oil in it, I only needed the oil from that. My Pesto was oily and you can always add olive oil as needed. Cooking chicken in the sun dried tomato oil gave it a fantastic flavor. I'm a cheese head, so I of course increased the amounts of cheese a little. I found it easier for me when assembling it to leave the pasta in a strainer while I made the cheese mixture in the same pot I used to the cook noodles in. Added the noodles back into that pot, stirred very well, and started heating the pot. I reheated the cooked sliced chicken in garlic using the same skillet I used to cook the chicken for about 3 minutes. This added a roasted garlic flavor to it and absorbed the left over oils and juices I used to cook the chicken in from the skillet. Then scraped the chicken and garlic into the cheesy noodle mixture and stirred. Awesome!

—PRINZESSINTF

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Aug 01, 2007

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 a can of diced tomatoes. The water from the can ensured the dish was not too dry and it still tasted a treat! Thanks again Marc.

—downunder de

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Nutrition

Calories
1053 kcal
53%

Carbohydrates
58.8 g
19%

Cholesterol
76 mg
25%

Fat
78.4 g
121%

Fiber
5.6 g
23%

Protein
34.3 g
69%

Sodium
671 mg
27%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Fettuccini Tomato Rustica II

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 1053
Calories from Fat: 706

% Daily Value *
Total Fat 78.4g 121 %
** Saturated Fat 16.6g 83 %
Cholesterol 76mg 25 %
Sodium 671mg 27 %
Potassium 1243mg 35 %
Total Carbohydrates 58.8g 19 %
Dietary Fiber 5.6g 23 %
Protein 34.3g 69 %
** Sugars 3.3g
Vitamin A 22 %
Vitamin C 99 %
Calcium 47 %
Iron 48 %
** Thiamin 21 %
Niacin 131 %
** Vitamin B6 47 %
** Magnesium 38 %
** Folate 80 %

* 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.