Fettuccini Tomato Rustica Ii Food
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.
Provided by Marc
Categories Italian Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 1010.3 calories, Carbohydrate 57.3 g, Cholesterol 66 mg, Fat 76 g, Fiber 5.6 g, Protein 30.8 g, SaturatedFat 15.1 g, Sodium 632.6 mg, Sugar 3.2 g
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.
Provided by Marc
Categories Italian Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 1010.3 calories, Carbohydrate 57.3 g, Cholesterol 66 mg, Fat 76 g, Fiber 5.6 g, Protein 30.8 g, SaturatedFat 15.1 g, Sodium 632.6 mg, Sugar 3.2 g
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.
Provided by Marc
Categories Italian Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 1010.3 calories, Carbohydrate 57.3 g, Cholesterol 66 mg, Fat 76 g, Fiber 5.6 g, Protein 30.8 g, SaturatedFat 15.1 g, Sodium 632.6 mg, Sugar 3.2 g
FETTUCCINI TOMATO RUSTICA I
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!
Provided by Christina Burns
Categories Side Dish
Time 1h45m
Yield 4
Number Of Ingredients 8
Steps:
- In a small bowl, combine olive oil, garlic, sun-dried tomatoes, red pepper and basil. Marinate 4 hours.
- Preheat oven to 250 degrees F (120 degrees C). 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. Toss pasta with marinade until evenly coated. Spread into a baking dish.
- Bake in preheated oven for 1 hour. Divide onto plates, top with grilled chicken, and sprinkle with goat cheese.
Nutrition Facts : Calories 969.6 calories, Carbohydrate 46.2 g, Cholesterol 96.3 mg, Fat 69 g, Fiber 2.9 g, Protein 42.6 g, SaturatedFat 13.7 g, Sodium 369.4 mg, Sugar 5 g
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