Chicken W/port And Sun-dried Tomatoes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Welsh | Pasta | 4 | Servings |
INGREDIENTS
| 1 | lb | Boneless, skinless chix |
| breasts | ||
| 1 | c | Tawny Port |
| 1 1/2 | c | Whipping Cream |
| 3/4 | c | Sundried tomatoes, chopped |
| and drained the packed | ||
| in | ||
| oil variety | ||
| Fettucine |
INSTRUCTIONS
From: "Anne L. Welsh" <Annetastic@AOL.COM> 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, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 581
Calories From Fat: 297
Total Fat: 33.2g
Cholesterol: 194.6mg
Sodium: 802mg
Potassium: 910.3mg
Carbohydrates: 17g
Fiber: 2.9g
Sugar: 8.8g
Protein: 52.6g