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Chicken With Port And Sun Dried Tomatoes
Ingredients
- 1 lb Boneless, skinless chix breasts
- 1 c. Tawny Port
- 1 1/2 c. Whipping Cream
- 3/4 c. Sundried tomatoes, minced and liquid removed (the packed in oil variety) Fettucine
Directions
- Cook chicken and set aside. Cook pasta according to package directions. In a saucepan over medium to medium high heat, add in the whipping cream and port and bring to a boil (not too vigorously...pink bubbles should form). Allow mix to boil for 10-15 min. Add in sundried tomatoes and chicken (I chop the chicken into bite-sized pcs) and let mix 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!
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