• 3 tablespoons olive oil

  • 2 cloves garlic, minced

  • 4 skinless, boneless chicken breast halves

  • 2 cups chicken broth

  • 1/2 cup red wine

  • 2 tablespoons Italian seasoning

  • 1 (6 ounce) jar sun-dried tomatoes packed in oil, drained and chopped

  • 1 (16 ounce) jar roasted red peppers, drained and chopped

  • 1/2 cup heavy cream

  • 8 ounces uncooked spinach fettuccine

  • 2 tablespoons all-purpose flour


  1. Heat olive oil in a large skillet over medium heat, and cook the garlic until softened, about 2 minutes. Lay the chicken breasts into the skillet, and cook until lightly browned, about 5 minutes per side. Pour in the chicken broth, red wine, Italian seasoning, and sun-dried tomatoes; reduce heat to low, and simmer until the chicken is no longer pink inside and the sauce is reduced, 15 to 20 minutes.
  2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spinach fettuccine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Arrange the fettuccine on a serving platter.
  3. Stir the roasted red peppers and cream into the skillet, and bring just to a simmer. Allow to simmer for about 5 minutes. Remove the chicken breasts, and arrange on the fettuccine. Whisk the flour into the sauce, and simmer until thickened, about 3 more minutes, whisking constantly. Pour sauce over chicken and pasta.

Source: http://allrecipes.com/recipe/chicken-with-sun-dried-tomato-and-roasted-pepper-cream-sauce/detail.aspx