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

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