Champagne Chicken.

Champagne Chicken

4 boneless, skinless chicken breasts
1/4 cup olive oil
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 bottle champagne
1 pound penne pasta

Saute chicken in oil until lightly browned on each side. Remove chicken to a casserole dish, cover with seasonings, then pour champagne over to cover. Add skillet drippings to the chicken and bake in a 325 degree oven for 1 hour or until chicken is done. Remove from oven and slice chicken into serving-size pieces.

Sun-dried Tomato Alfredo Sauce

8 ounces sun-dried tomatoes
1/8 cup olive oil
1 clove garlic, chopped
1 quart heavy whipping cream
1/2 stick butter
8 ounces feta cheese
8 ounces grated Parmesan
1 tsp salt

While chicken is cooking, pour olive oil into a skillet, and heat on medium. Add in garlic & sun-dried tomatoes. Just as the garlic & tomatoes begin to change color, add 1/2 stick of butter and continue stirring. Pour in 2 cups of heavy cream, continuously stirring until mixture starts to thicken. When thickened, add feta cheese and continue to stir. When feta melts, add Parmesan and salt and continue to stir.

Boil pasta until al dente and drain. Serve chicken over pasta and cover with sauce.