Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 30 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. 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. | 2. 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. | 3. In the large skillet, toss fettuccini with sauce and chicken. Cook on low heat 5 minutes, or until heated through. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fettuccini noodle	1/2	package		-	-	-	-
olive oil	1	cup	divided	1909.44	0.0	0.0	216.0
chicken breast half	2		boneless skinless	-	-	-	-
basil pesto	3	tablespoons		-	-	-	-
basil	1	teaspoon		0.2032	0.0234	0.0278	0.0057
garlic	3	cloves	minced	13.41	2.9754	0.5724	0.045
tomato oil	1	jar	sun-dried drained chopped packed	-	-	-	-
feta cheese	1/2	cup	crumbled	198.0	3.0675	10.6575	15.96
ricotta cheese	1/2	cup		215.76	3.7696	13.9624	16.0952

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.