3/4 Cup julienned seeded vine-ripened tomato

1/4 Cup thinly sliced sun-dried tomatoes -- oil packed

1/2 Cup thinly sliced red onion

1/4 Cup finely chopped seeded jalapeno

1 Tablespoon drained green peppercorns

1 1/2 Teaspoons finely chopped garlic

1 Tablespoon fresh lemon juice

1/2 Teaspoon salt

1/2 teaspoon freshly ground black pepper

1 whole skinless boneless chicken breasts -- halved

1/4 cup olive oil -- plus additional

6 ounces fettucine

1/2 cup heavy cream

2 tablespoons brandy

2 tablespoons chopped fresh basil leaves

Preheat broiler.

In a bowl stir together tomatoes, onion, jalapenos, peppercorns, garlic, lemon juice, salt and pepper,reserve.

Brush each chicken breast half with olive oil,season to taste with salt and pepper.Broil chicken about 4 inches from heat 4 minutes on each side, or until just cooked through. Reduce temperature to 200F. and keep chicken warm in oven.

Cook fettuccine until al dente.Drain well and keep warm.

In a large non-stick skillet heat the olive oil over moderately high heat. Saute reserved tomato mixture for 1 to 2 minutes stirring constantly.Stir in cream and brandy and simmer until thickened slightly. Add fettuccine and basil to the sauce and and stir.

Divide fettuccine and sauce between 2 plates and top with chicken.

Serves 2 Gourmet September 1995 You Asked For It