Chicken with Fine Herbs and Sun-Dried Tomatoes

Serves: 2
Total Calories: 732


10 sun-dried tomatoes, cut julienne
2 tablespoons chopped shallots
2 (8-ounce) boneless chicken breasts, cut into julienne strips
1/4 cup white wine
1/2 teaspoon each: freshly chopped basil, thyme, and tarragon
1/4 cup heavy cream
1/2 pound fettuccini pasta, cooked al dente
salt and white pepper to taste
1/4 cup Parmesan cheese


Sauté sundried tomatoes and shallots in olive oil in a skillet for a few minutes. Add chicken, cook on both sides until almost done, then deglaze the pan with white wine. Add the fresh herbs, heavy cream and pasta. Reduce the heavy cream over medium heat while tossing the pasta gently. Season with salt and white pepper. Garnish with chopped parsley and Parmesan cheese.

Fun Fact: Rhode Island was the first of the thirteen original colonies to declare independence from British rule and the last to ratify the United States Constitution. It is the smallest state in size in the United States. It covers an area of 1,214 square miles. Its distances north to south are 48 miles and east to west, 37 miles.

Nutritional Facts:

Serves: 2
Total Calories: 732
Calories from Fat: 183

This Chicken with Fine Herbs and Sun-Dried Tomatoes recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.

More Recipes from the Best of the Best from The Northeast Cookbook Cookbook:
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Chicken with Fine Herbs and Sun-Dried Tomatoes
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