If the shoes fit…

Chicken with Port and Sun-Dried Tomatoes on Fettuccine October 27, 2011

Chicken with Port and Sun-Dried Tomatoes on Fettuccine

Ingredients

3 tablespoons and 1 teaspoon butter, divided

3 whole chicken breasts split, boned and skinned (or just buy the boneless chicken breasts)

1 cup tawny port

1 ½ cups whipping cream (buy in the section where you buy the half and half – it comes in a container like the half and half but the label says Heavy whipping cream or whipping cream)

12 ounces fettuccine (I buy the fresher stuff in the refrig section)

¾ cup sun-dried tomatos in oil, drained, coarsely chopped

Salt and pepper

In a large skillet, melt 3 tablespoons butter. Add chicken breasts and cook over medium-high heat until browned on all sides (about 10-20 min total). Cook them in batches if necessary so they aren’t crowded. As the breasts are cooked, lift them out to a warm plate and set aside.

Add port cream to skillet and boil, uncovered, over high heat until the sauce reduces and large shiny bubbles form (approx 15 mins). Stir occasionally.

While the sauce reduces, cook past according to package directions, al dente.

Drain and toss with one teaspoon butter or marg. Stir tomatoes into the port wine sauce. Add Chicken breasts along with any juices that accumulated. Boil sauce quickly, uncovered, just until shiny bubbles form again.

Remove from heat. Taste and add any needed salt and/or pepper.

Place hot pasta on a large platter or on individual plates. Spoon on a little sauce, then chicken, then the rest of the sauce.

YIELD: 4-6 servings