Broiled Chicken With Fettuccine Earl's

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.

• Ready In: 35 mins
• Serves: 2

Ingredients

• 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

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.