FETTUCCINE WITH CHICKEN AND SUN-DRIED TOMATO CREAM SAUCE

Yield: 6 servings

2 tablespoons olive oil
1 pound boneless chicken breast, diced
Salt and pepper
2 large cloves garlic, minced
1 cup chicken broth
1 cup cream
1/4 cup CALIFORNIA SUN DRY Julienne Cut sun-dried tomatoes
1 tablespoon minced parsley
1 pound fresh fettuccine

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.