Treat yourself to a comforting gluten free pasta dish with
Fettuccini Tomato Rustica. This dish features chicken, pesto, and tomatoes with cheese to finish.
Ingredients
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16 oz. Gluten-Free Fettuccini Pasta
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1 cup olive oil, divided
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2 boneless, skinless chicken breast halves
(or 1 turkey breast)
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4 tablespoons basil pesto
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1 teaspoon dried basil
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3 cloves garlic, minced
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1 (8 ounce) jar sun-dried tomatoes
packed in oil, drained and chopped
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1/2 cup crumbled feta cheese
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1/2 cup ricotta cheese
Directions
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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)
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Bring a large pot of lightly salted water to a boil. Add pasta and cook according to the package directions.
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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.
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In a medium bowl, combine remaining olive oil, pesto, basil, garlic, sun-dried tomatoes, feta and ricotta. Mix until smooth.
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In the large skillet, toss fettuccini with sauce and chicken. Cook on low heat 5 minutes, or until heated through.
