Total Time
8hrs 20mins
Prep 8 hrs
Cook 20 mins

This is a divine dish. It’s great for a dinner party or a romantic dinner. It not only tastes great, but it’s wonderful to look. Please use a high quality parmesan cheese to top it off with (NOT the stuff in the can). For a full dinner, serve with a Caesar salad, bread sticks, and a great wine.

Ingredients Nutrition


  1. Combine the first 12 ingredients in a zip lock bag; add the chicken and seal. Put in refrigerator and marinate for 8 hours, turning the bag occasionally.
  2. Remove the chicken from the bag; discard the marinade.
  3. Cook the chicken in the melted butter in a large skillet over medium high heat for 5 minutes on each side or until well browned; remove the chicken and reserve the drippings.
  4. Slice the chicken diagonally and set aside.
  5. Cook the pasta according to the package; drain well.
  6. Sauté all vegetables in the dripping for 4 minutes or until crisp tender.
  7. Add the wine, whipping cream, and tomatoes; simmer for 5 minutes.
  8. Combine the water and cornstarch; stir well and add to the vegetable mixture.
  9. Bring to a boil, and boil for 1 minute or until thickened, stirring constantly. Remove from the heat after it thickens; add the chicken and pasta toss well.
  10. Sprinkle with FRESH grated parmesan cheese.
Most Helpful

Very good. I have made this several times and just realized I hadn't rated it yet. Thanks for a great recipe.

Ben's Mom October 11, 2007

This was delicious! Not only did I use fresh Parmesan, I also used fresh garlic & fresh (store-bought) fettuccine - however, I had no ground red pepper (??) so I used cayenne. Since I was cooking a romantic dining room dinner for two, I scaled the recipe accordingly. For any chefs who want to do the same, 1/3 tbsp = 1 tsp and 1/3 tsp = 3 pinches. Thanx Recipe Fairy!

CountryLady January 10, 2004