Broiled Chicken With Fettuccine Earl's |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Very good dish but very spicy. We love hot and spicy, and this was a little too potent for us. I cut the jalapenos in half now. From the RSVP section of Bon Appetit, Earl's, Calgary, Alberta. Ingredients:
3/4 cup tomato, vine ripened, julienned |
1/4 cup sun-dried tomato packed in oil, thinly sliced |
1/2 cup red onion, thinly sliced |
1/4 cup jalapeno, finely chopped |
1 tablespoon green peppercorn, 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 half |
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:
1. Preheat broiler.
2. In a bowl, stir together tomatoes, onion, jalapenos, peppercorns, garlic, lemon juice, salt and pepper.
3. 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 200ºF and keep chicken warm in oven.
4. In a kettle of salted boiling water cook fettuccine until al dente. Drain well and keep warm.
5. 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.
6. Divide fettuccine and sauce between 2 plates and top with chicken.
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