Instructions: 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

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