Recipe - Chicken Wport And Sun-Dried Tomatoes

1 pound Boneless; skinless chix
breasts
1 cup Tawny Port
1 One half cup Whipping Cream
Three fourths cup Sundried tomatoes; chopped
and drained (the packed in
oil variety)
Fettucine

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 1015 minutes. Add sundried tomatoes and chicken (I
chop the chicken into bitesized 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!

EATL Digest 30 June 1996

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.