Ingredients:
3/4 cup tomatoes, vine ripened, julienned
1/4 cup sun-dried tomatoes packed in oil, thinly sliced
1/2 cup red onions, thinly sliced
1/4 cup jalapenos, finely chopped
1 tablespoon green peppercorns, drained
1 1/2 teaspoons garlic, finely chopped
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
1 whole skinless chicken breast halves
1/4 cup olive oil
6 ounces fettuccine pasta
1/2 cup heavy cream
2 tablespoons brandy, 1 ounce
2 tablespoons fresh basil, chopped
Directions:
Preheat broiler.
In a bowl, stir together tomatoes, onion, jalapenos, peppercorns, garlic, lemon juice, salt and pepper.
Brush each chicken breast half with additional oil and season with salt and pepper. Broil chicken about 4 inches from heat 4 minutes on each side, or until just cooked through. Reduce temperature to 200 F and keep chicken warm in oven.
In a kettle of salted boiling water cook fettuccine until al dente. Drain well and keep warm.
In a large nonstick skillet saute tomato mixture in oil over moderately high heat, stirring, 1-2 minutes. Stir in cream and brandy and simmer until thickened slightly. Add fettuccine and basil, and stir.
Divide fettuccine and sauce between 2 plates and top with chicken.
Servings: 2
Time preparation: 20 min.
Time total: 35 min.