- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- 4
Ingredients
- La Balein Fine Sea Salt for pasta water
- 1 pkg
- Maple Leaf Natural Selections Thick Carved Oven Roasted Chicken
- 375 g
- 1 cup
- 35% whipping cream
- 250 mL
- 1/2 cup
- sundried tomatoes, chopped
- 125 mL
- 1/2 cup
- Olivieri Pesto Sauce
- 125 mL
- 1 pkg
- Compliments Fresh Fettuccine Pasta
- 350 g
- 1 cup
- ricotta cheese
- 250 mL
- 2 tbsp
- Panache Extra Virgin Olive Oil
- 30 mL
- Compliments Ground Black Pepper to taste
- 1 pkg
- Compliments Fresh Basil
- 28 g
Directions
Step 1
Bring a large pot of salted water to a boil for cooking the pasta later.
Step 2
Chop chicken slices into ½ in. (1 cm) pieces. In large saucepan, combine the chicken, whipping cream and sundried tomatoes; bring to a gentle simmer, stirring. Mix in the pesto; turn off heat.
Step 3
Meanwhile, cook the fettuccine according to package directions. Stir 1/4 cup (60 mL) of the pasta water (or plain water) into the chicken and cream sauce. Drain pasta; add to sauce, mixing gently to coat.
Step 4
Plate the pasta mixture (if desired, twist the fettuccine into stacks). Top each dish with a spoonful (1/4 cup/60 mL) ricotta cheese. Drizzle ricotta with olive oil and season with salt and pepper to taste. Garnish with basil leaves. Serve and enjoy!
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Nutrition Facts
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 900
- Fat:
- 57 g
- Saturated Fat:
- 23 g
- Carbs:
- 60 g
- Fibre:
- 4 g
- Sugar:
- 3 g
- Cholesterol:
- 180 mg
- Protein:
- 43 g
- Sodium:
- 1120 mg
