Broiled Chicken With Fettuccine Earl's

• 34 cup tomatoes, vine ripened, julienned
• 14 cup sun-dried tomato packed in oil, thinly sliced
• 12 cup red onion, thinly sliced
• 14 cup jalapeno, finely chopped
• 1 tablespoon green peppercorn, drained
• 1 12 teaspoons garlic, finely chopped
• 1 tablespoon fresh lemon juice
• 12 teaspoon salt
• 12 teaspoon black pepper
• 1 whole skinless chicken breast half
• 14 cup olive oil
• 6 ounces fettuccine pasta
• 12 cup heavy cream
• 2 tablespoons brandy, 1 ounce
• 2 tablespoons fresh basil, chopped

1. Preheat broiler.
2. In a bowl, stir together tomatoes, onion, jalapenos, peppercorns, garlic, lemon juice, salt and pepper.
3. Brush each chicken breast half with additional oil and season with salt and pepper.
4. Broil chicken about 4 inches from heat 4 minutes on each side, or until just cooked through.
5. Reduce temperature to 200 degrees F and keep chicken warm in oven.
6. In a kettle of salted boiling water cook fettuccine until al dente.
7. Drain well and keep warm.
8. In a large nonstick skillet saute tomato mixture in oil over moderately high heat, stirring, 1-2 minutes.
9. Stir in cream and brandy and simmer until thickened slightly.
10. Add fettuccine and basil, and stir.
11. Divide fettuccine and sauce between 2 plates and top with chicken.

tomatoes, tomato, red onion, jalapeno, green peppercorn, garlic, lemon juice, salt, black pepper, chicken, olive oil, pasta, heavy cream, brandy, fresh basil

Taken from www.food.com/recipe/broiled-chicken-with-fettuccine-earls-178329 (may not work)