About this recipe:An Italian-inspired pasta dish, which will welcomed by any pasta lover. Perfect when served with garlic bread, wine and a crisp green salad.
250ml olive oil, divided
2 boneless, skinless chicken breast fillets
3 tablespoons basil pesto
1 teaspoon dried basil
3 cloves garlic, finely chopped
1 (280g) jar sun-dried tomatoes packed in oil, drained and chopped
125g feta cheese, crumbled
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Method Prep:15min › Cook:30min › Ready in:45min
Bring a large pot of lightly salted water to a boil. Add pasta and cook as the instructions on the packet; drain.
Heat 2 tablespoons olive oil in a large frying pan 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 frying pan, toss fettuccine with sauce and chicken. Cook on low heat 5 minutes or until heated through.