Grillato Chicken Fettuccine

3/4 cup julienne strips of seeded tomatoes
1/4 cup sun-dried tomatoes - sliced thin
1/2 cup red onion - thinly sliced
1/4 cup jalapenos - seeded and finely chopped
1 tbsp. drained green peppercorns
1 1/2 tbsp. garlic - finely chopped
1 tbsp. lemon juice
1/2 tsp. each salt & pepper
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2 whole skinless, boneless chicken breasts
1/4 cup olive oil (plus extra for brushing chicken)
fettuccine - cooked
1/2 cup whipping cream
2 tbsp. brandy
2 tbsp. fresh basil - chopped

In a bowl, stir together the first set of ingredients; set aside.

Brush chicken with oil and season with salt and pepper.

Broil chicken 4-inches from heat for 4 minutes on each side or until just cooked through. Reduce heat to 200F to keep warm.

Cook fettuccine.

Saute tomato mixture in oil over moderate-high heat stirring for about 2 minutes. Stir in cream and brandy and simmer until slightly thickened. Pour over fettuccine and mix. Top with chopped fresh basil. Enjoy!