Fettuccini Tomato Rustica II

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.

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.

In the large skillet toss fettuccini with sauce and chicken. Cook on low heat 5 minutes or until heated through.