Heat oil in a large skillet over high heat. Add chicken, salt and pepper and saute just until chicken loses its pink color. Transfer to a plate. Lower heat and add garlic, broth, cream, sun-dried tomatoes and parsley. Simmer until the consistency of thick cream. Add chicken and any collected juices. Simmer briefly to rewarm. Boil fettuccine until al dente. Drain, reserving about 1 cup of the water. Return fettuccine to pot and add sauce. Toss, thinning the sauce with reserved water if needed. Serve immediately. Serves 4-6. Notes: Delicious with Woodbridge Chardonnay Hanneman/Buster/Mcrecipe 1998-Apr-06 Recipe by: Woodbridge Recipes www.woodbridgewines.com/ Posted to MC-Recipe Digest by KitPATh
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|Serving Size: 1 Serving (233g)|
|Recipe Makes: 6|
|Calories from Fat: 167 (37%)|
|Amt Per Serving||% DV|
|Total Fat 18.6g||25 %|
|Saturated Fat 9.8g||49 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 152.2mg||47 %|
|Sodium 311.6mg||11 %|
|Potassium 453.3mg||12 %|
|Total Carbohydrate 43.7g||13 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 43.4g|
|Protein 27.1g||39 %|
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Calories per serving: 453
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