3/4 Cup julienned seeded vine-ripened tomato
1/4 Cup thinly sliced sun-dried tomatoes — oil packed
1/2 Cup thinly sliced red onion
1/4 Cup finely chopped seeded jalapeno
1 Tablespoon drained green peppercorns
1 1/2 Teaspoons finely chopped garlic
1 Tablespoon fresh lemon juice
1/2 Teaspoon salt
1/2 teaspoon freshly ground black pepper
1 whole skinless boneless chicken breasts — halved
1/4 cup olive oil — plus additional
6 ounces fettucine
1/2 cup heavy cream
2 tablespoons brandy
2 tablespoons chopped fresh basil leaves
Preheat broiler.
In a bowl stir together tomatoes, onion, jalapenos, peppercorns, garlic, lemon juice, salt and pepper,reserve.
Brush each chicken breast half with olive oil,season to taste with salt and pepper.Broil chicken about 4 inches from heat 4 minutes on each side, or until just cooked through. Reduce temperature to 200F. and keep chicken warm in oven.
Cook fettuccine until al dente.Drain well and keep warm.
In a large non-stick skillet heat the olive oil over moderately high heat. Saute reserved tomato mixture for 1 to 2 minutes stirring constantly.Stir in cream and brandy and simmer until thickened slightly. Add fettuccine and basil to the sauce and and stir.
Divide fettuccine and sauce between 2 plates and top with chicken.
Serves 2 Gourmet September 1995 You Asked For It