| 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" <[email protected]> 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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