Fustini's Oils and Vinegars
Fettuccini  with Spinach and Sundried Tomatoes

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Fettuccini  with Spinach and Sundried Tomatoes


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Fettuccini with Spinach and Sundried Tomatoes

Submitted by Jill Bakewell



  • 1/2 pound fettuccini
  • 2 tablespoons Fustini's Garlic, Tuscan Herb or Basil olive oil
  • 3 garlic cloves, finely chopped
  • 1 pound chicken breasts, shrimp or bulk Italian sausage
  • 1 10-ounce package fresh baby spinach
  • 1 cup sundried tomatoes, julienned
  • 1 cup chicken broth (or vegetable broth)
  • 1 cup feta cheese, crumbled
  • 2 tablespoons Fustini's Sicilian Lemon balsamic


Step 1. 

Cook pasta according to package directions; drain and set aside (reserving 1 cup of pasta water).  

Step 2. 

If using chicken, cut into 1/2-inch strips.  If using shrimp, peel and devein, If using sausage, crumble it as it cooks.  In a large, deep sauté pan, heat olive oil over medium heat.  Add garlic and meat of choice and cook until almost done.  Add spinach, sundried tomatoes and broth.  Simmer until tomatoes are tender and spinach has wilted.

Step 3. 

Add cooked pasta to the pan and turn off the heat.  If the mixture seems a bit dry, add pasta water in small amounts until the right consistancy.  Stir in the crumbled feta cheese and Fustini's vinegar until combined.  Plate and serve.

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