 | | Directions |
- Heat oil in large skillet over medium high heat.
- Sauté onion and garlic until soft - approximately 10 minutes.
- Add sundried tomatoes.
- Remove from heat and cool slightly.
- Place mixture in a food processor or blender (when cool).
- Add in 1 cup feta cheese, crumbled or cubed and 1/2 cup chicken stock.
- Process until combined and smooth, approximately 45 seconds.
- May need to scrape down sides.
- Cook pasta according to package directions. Drain.
- Toss pasta in large serving bowl with sauce and basil.
- Add the rest of the chicken stock, 1 tablespoon at a time as needed to keep pasta and sauce moist.
- Sauce should cling nicely to pasta.
- Season with salt and pepper to taste.
- Sprinkle with parsley and feta cheese.
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Prep Time: 15 minutes
Cook Time: 10 minutes
Container: skillet, food processor or blender, pasta pot, large serving bowl
Servings: 8
|  | | Ingredients | | - | | 2 tablespoons olive oil |
| - | | 1 small onion - chopped |
| - | | 2 cloves garlic - peeled and chopped |
| - | | 8 ounces canned sundried tomatoes packed in oil - drained and rough chopped |
| - | | 1 cup chicken stock |
| - | | 1 cup feta cheese - crumbled or cubed plus extra for garnish |
| - | | 1 pound spaghetti or fettuccine - wheat, spinach or regular |
| - | | salt and pepper to taste |
| - | | 1 bunch fresh basil - chopped |
| - | | fresh parsley - chopped for garnish |
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