| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Mondavi | 6 | Servings | |
INGREDIENTS
| 2 | T | Olive oil |
| 1 | lb | Boneless chicken breast |
| diced | ||
| Salt and pepper | ||
| 2 | Cloves garlic, minced | |
| 1 | c | Chicken broth |
| 1 | c | Cream |
| 1/4 | c | Sundried tomato julienne |
| 1 | T | 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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