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Fettucine with Chicken and Sun-Dried Tomato Cream Sauce

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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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