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Nov 30th

Gluten-free Fettuccini Tomato Rustica

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Treat yourself to a comforting gluten free pasta dish with
Fettuccini Tomato Rustica. This dish features chicken, pesto, and tomatoes with cheese to finish.


  • 16 oz. Gluten-Free Fettuccini Pasta

  • 1 cup olive oil, divided

  • 2 boneless, skinless chicken breast halves

    (or 1 turkey breast)

  • 4 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



  • Marinate chicken or turkey in 3 tablespoons olive oil and 1 tablespoon pesto for at least 30 minutes. (You can do this for up to 24 hours)

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook according to the package directions.

  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook chicken or turkey until no longer pink, and juices run clear. Set aside to cool, and 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.


(click to download printable pdf)


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