| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Mondavi |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
lb |
Boneless chicken breast; diced |
|
|
Salt and pepper |
| 2 |
lg |
Cloves garlic; minced |
| 1 |
c |
Chicken broth |
| 1 |
c |
Cream |
| 1/4 |
c |
Sundried tomato julienne |
| 1 |
tb |
Minced parsley |
| 1 |
lb |
Fresh fettuccine |
INSTRUCTIONS
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@wizard.ucr.edu> on Apr 06,
1998
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