Fettucine with chicken and sun-dried tomato cream sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | pounds | Boneless chicken breast; diced |
| Salt and pepper | ||
| 2 | larges | Cloves garlic; minced |
| 1 | cup | Chicken broth |
| 1 | cup | Cream |
| ¼ | cup | Sundried tomato julienne |
| 1 | tablespoon | Minced parsley |
| 1 | pounds | Fresh fettuccine |
Directions
Heat oil in a large skillet over high heat. Add chicken, salt and pepper and saute just until chicken loses its pink color. Transfer to a plate.
Lower heat and add garlic, broth, cream, sun-dried tomatoes and parsley.
Simmer until the consistency of thick cream. Add chicken and any collected juices. Simmer briefly to rewarm.
Boil fettuccine until al dente. Drain, reserving about 1 cup of the water.
Return fettuccine to pot and add sauce. Toss, thinning the sauce with reserved water if needed. Serve immediately. Serves 4-6.
Notes: Delicious with Woodbridge Chardonnay Hanneman/Buster/Mcrecipe 1998-Apr-06 Recipe by: Woodbridge Recipes www.woodbridgewines.com/ Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 06, 1998