| 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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