Fettucini Tomato Rustica

1/2 (16 oz) package of Fettucini

1 cup olive oil

2 boneless skinless chicken breast halves

3 tbls basil pesto

3 cloves garlic, minced

1 (8 0z) jar sun-dried tomatoes (packed in oil), drained and chopped

1/2 cup crumbled feta

1/2 cup ricotta cheese

1) Bring large pot of slightly salted water to a boil. Cook pasta 8-10 min, then drain.

2) Heat 2 tbls of olive oil. Cook chicken over med heat. Set aside to cool. Then slice into pieces.

3) In a medium bowl, combine remaining oil, pesto, basil, garlic, tomatoes, and cheeses.

Mix until smooth.

4) In the large skillet, toss noodles, sauce and chicken. Cook on low heat 5 minutes until heated through.