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
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.
Save by using Barilla Pasta and Serve with Fresh Express Baby Blends.
Prices Valid April 1, 2012 to April 7, 2012
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