Pasta Tomato Rustica

Pasta tossed with olive oil, fresh made pesto, ricotta, feta and sun-dried tomatoes.

Ingredients

*Pasta of your choice (we used bow-tie) cooked al dente.

*1 cup EVOO, divided

*2 boneless, skinless chicken breast halves

*3 tablespoons basil pesto (see Gret's favorite Basil Pesto recipe)

*3 cloves of garlic, minced

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

*1/2 cup crumbled feta cheese (fresh!)

*1/2 cup ricotta cheese

Prep Time: 15 minutes

Cook Time: 30 minutes

Yields: 4 servings

1. Cook pasta al dente

2. Heat 2 tablespoons EVOO in a large skillet over medium heat. Cook chicken until no longer pink, and juices run clear. Set aside to cool, then cut 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 pasta with pesto sauce and chicken. Cook on low heat for 5 minutes, or until heated through.

4. Serve with fresh parmesan for grating. YUM-O!