1. Combine the first 12 ingredients in a zip lock bag; add the chicken and seal. Put in refrigerator and marinate for 8 hours, turning the bag occasionally. 2. Remove the chicken from the bag; discard the marinade. 3. Cook the chicken in the melted butter in a large skillet over medium high heat for 5 minutes on each side or until well browned; remove the chicken and reserve the drippings. 4. Slice the chicken diagonally and set aside. 5. Cook the pasta according to the package; drain well. 6. Sauté all vegetables in the dripping for 4 minutes or until crisp tender. 7. Add the wine, whipping cream, and tomatoes; simmer for 5 minutes. 8. Combine the water and cornstarch; stir well and add to the vegetable mixture. 9. Bring to a boil, and boil for 1 minute or until thickened, stirring constantly. Remove from the heat after it thickens; add the chicken and pasta toss well. 10. Sprinkle with FRESH grated parmesan cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
