24 ounces fresh fettuccine
5 tablespoons olive oil (divided)
20 ounces boneless, skinless chicken breast (uncooked), cut into chunks
6 teaspoons minced shallots
1 cup Chardonay
1 teaspoon kosher salt
1 teaspoon black pepper
14 ounces whipping cream
1 cup sliced, sun-dried tomatoes (do not rehydrate)
1-1/2 cup chopped green onions
1/2 cup freshly grated Parmesan cheese
Parsley sprigs and Parmesan cheese for garnish
Prepare pasta according to package directions, cooking al dente. Drain and toss with 1 tablespoon oil. Set aside.
In large saute pan, cook chicken with remaining 4 tablespoons oil over high heat. When chicken is half cooked, add shallots and cook about 40 seconds. Add wine, salt and pepper and saute until wine is reduced by one-third.
Add cream and cook until sauce reduces and thickens, 8 to 10 minutes. Once chicken is cooked through and sauce is reduced, toss with fettuccine, dried tomatoes, green onions and 1/4 cup Parmesan cheese. Garnish with parsley if desired and serve with additional Parmesan cheese. Makes 4 servings.