Ingredients
- 6 fettucine
- 1 chicken breasts (whole skinless boneless halved)
- 1/2 cup cream (heavy)
- 3/4 cup seeded vine-ripened tomato (julienned)
- 1/2 cup thinly onion (sliced red)
- 1/4 cup thinly sun tomatoes oil packed (sliced dried)
- 1/4 cup olive oil additional (plus)
- 1/4 cup seeded jalapeno (finely chopped)
- 2 tablespoons brandy
- 1 tablespoon lemon juice (fresh)
- 1 tablespoon green peppercorns (drained)
- 1 1/2 teaspoons garlic (finely chopped)
- 2 tablespoons basil leaves (chopped fresh)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper (freshly ground)
Preheat broiler.
In a bowl stir together tomatoes, onion, jalapenos, peppercorns, garlic, lemon juice, salt and pepper,reserve.
Brush each chicken breast half with olive oil,season to taste with salt and pepper.Broil chicken about 4 inches from heat 4 minutes on each side, or until just cooked through. Reduce temperature to 200F. and keep chicken warm in oven.
Cook fettuccine until al dente.Drain well and keep warm.
In a large non-stick skillet heat the olive oil over moderately high heat. Saute reserved tomato mixture for 1 to 2 minutes stirring constantly.Stir in cream and brandy and simmer until thickened slightly. Add fettuccine and basil to the sauce and and stir.
Divide fettuccine and sauce between 2 plates and top with chicken.
Serves 2 Gourmet September 1995 You Asked For It
