Serves: 2 Prep Time: 20 min.
2 ea, 6 / 7 oz. Chicken Breasts, boneless, skinless
1 jar B & M Raspberry Preserve
2 oz. Chardonnay Wine
12 oz, Linguine or Egg Noodles
4 ea, Scallions, finely sliced, separated white from green
2 Tbls Corn Starch & cold water
Sea Salt & White Pepper

Cook pasta according to directions. In the mean time;
Spray non stick sauté' pan, using medium heat, add well seasoned chicken breasts. Sauté' covered, cook until evenly golden brown. Place in 350 oven, in suitable baking dish. Add wine to sauté' pan, reduce to ½, scraping off bottom of pan any pan drippings. Add B & M Raspberry Preserve to wine mixture, bring to simmer, add white part of scallions, then pour over chicken; continue to cook in oven until done. Season raspberry sauce with sea salt & white pepper if needed. Serve sauce on side. If sauce is thin, mix cornstarch & water together, use as needed to thicken up sauce mixture, heating and stirring gently in pan on top of stove.

Presentation:
Place cooked pasta on serving platter, place chicken breasts on top, drizzle with sauce, sprinkle with tops of scallions. Serve with a fresh vegetable medley arranged around one side of platter.

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