Chicken w/port and sun-dried tomatoes

Yield: 4 Servings

Measure Ingredient
1 pounds Boneless; skinless chix breasts
1 cup Tawny Port
1½ cup Whipping Cream
¾ cup Sundried tomatoes; chopped and drained (the packed in oil variety)
\N \N Fettucine

From: "Anne L. Welsh" <Annetastic@...> Date: Mon, 1 Jul 1996 10:56:08 -0400 Cook chicken and set aside. Cook pasta according to package directions. In a saucepan over medium to medium high heat, add the whipping cream and port and bring to a boil (not too vigorously...pink bubbles should form). Allow mixture to boil for 10-15 minutes. Add sundried tomatoes and chicken (I chop the chicken into bite-sized pieces) and let mixture come to yet another boil.

Serve the fettucine into bowls and ladle the chicken and sauce over it.

I serve w/ a leafy green salad and crusty bread! EAT-L Digest 30 June 1996

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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