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Ingredientes
- 1 lb Boneless, skinless chix breasts
- 1 c. Tawny Port
- 1 1/2 c. Whipping Cream
- 3/4 c. Sundried tomatoes, minced and liquid removed (the packed in oil variety) Fettucine
Direcciones
- Cook chicken and set aside. Cook pasta according to package directions. In a saucepan over medium to medium high heat, add in the whipping cream and port and bring to a boil (not too vigorously...pink bubbles should form). Allow mix to boil for 10-15 min. Add in sundried tomatoes and chicken (I chop the chicken into bite-sized pcs) and let mix come to yet another boil.
- Serve the fettucine into bowls and ladle the chicken and sauce over it.
- I serve w/ a leafy green salad and crusty bread!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 45g | |
| Recipe makes 4 servings | |
| Calories 155 | |
| Calories from Fat 146 | 94% |
| Total Fat 16.65g | 21% |
| Saturated Fat 10.36g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 62mg | 21% |
| Sodium 17mg | 1% |
| Potassium 34mg | 1% |
| Total Carbs 1.26g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.05g | 0% |
| Protein 0.92g | 1% |
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