Chicken Fettuccine With Ricotta & Basil - cooking recipe

Ingredients

4 boneless skinless chicken breasts (poached)
1 (9 ounce) package refrigerated fresh fettuccine
3 tablespoons butter, melted
3/4 cup ricotta cheese
1/4 cup finely grated parmesan cheese
1 tomatoes, finely chopped
chopped fresh basil leaf

Preparation

-Place chicken on cutting board and cut into bite size pieces; about 1inch. chunks.
-Cook and drain fettuccine as directed on package. Then return fettucinne to saucepan.
-Stir together butter, ricotta cheese 1/3C parmesan cheese and immediately toss with hot fettucinne.
-Top fettucinne with chicken, tomatoes, basil and remaining parmesan cheese.
-Serve warm!