Recipe by lazyme
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.
Top Review by Mama's Kitchen (Hope)
Great recipe! I reduced the jalapeno as instructed and did not find it the least bit hot. I also used spinach fettuccine which made this dish even more pretty. Very nice creamy balanced sauce enhanced nicely with the red onion and two types of tomatoes. Would have liked a little more seasoning on the chicken, perhaps some garlic or herbs under the skin. There is a next time for everything! Thanks for another great recipe!
- 3⁄4 cup tomatoes, 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 See How It's Made
- 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 200ºF 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.