Recipe - Fettucine With Chicken And Sun-Dried Tomato Cream Sauce

2 tablespoon Olive oil
1 pound Boneless chicken breast;
minced
Salt and pepper
2 lg Cloves garlic; minced
1 cup Chicken broth
1 cup Cream
One fourth cup Sundried tomato julienne
1 tablespoon Minced parsley
1 pound Fresh fettuccine

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, sundried 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 46.

Notes: Delicious with Woodbridge Chardonnay

Hanneman/Buster/Mcrecipe 1998Apr06

Recipe by: Woodbridge Recipes www.woodbridgewines.com/

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Apr 06,
1998