Fettuccini Tomato Rustica Ii

• 1/2 (16 ounce) package dry fettuccini noodles
• 1 cup olive oil, divided
• 2 boneless, skinless chicken breast halves
• 3 tablespoons basil pesto
• 1 teaspoon dried basil
• 3 cloves garlic, minced
• 1 (8 ounce) jar sun-dried tomatoes packed in oil, drained and chopped
• 1/2 cup crumbled feta cheese
• 1/2 cup ricotta cheese

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.

fettuccini noodles, olive oil, chicken, basil pesto, basil, garlic, tomatoes, feta cheese, ricotta cheese

Taken from www.allrecipes.com/recipe/42848/fettuccini-tomato-rustica-ii/ (may not work)