Ingredients
1 (12 ounce) package Oilerie Garlic Parsley Fettuccine
3/4 cup Oilerie Garlic Extra Virgin Olive Oil, divided
2 boneless, skinless chicken breast halves
3 tablespoons 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
Heat 2 tablespoons Oilerie Garlic Extra Virgin Olive Oill 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. Cook Oilerie Garlic Parsley Fettuccine according to package directions, drain. 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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