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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

Method

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!

Characteristics

30 Minute Recipes Dinner

Nutritional Facts Per Serving

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