INGREDIENTS
8 oz
Fettuccine (cooked)
2 tbsp
extra virgin olive oil
3
to 4 boneless chicken breasts (diced)
salt and pepper (to taste)
17
ounce jar sun-dried tomatoes in oil (drained and roughly chopped)
1/4 cup
loosely packed fresh parsley
2
tablespoons sun-dried tomato oil
1
lemon (juiced)
1/8 tsp
garlic powder
salt and pepper (to taste)