Chicken w/port and sun-dried tomatoes
4 Servings
Ingredients
| Quantity | 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) |
| Fettucine | ||
Directions
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, .