1/2 c. heavy cream
1/2 c. chicken broth
1/4 c. olive oil
1/2 lb. fresh tomatoes, seeded & chopped
1/3 c. fresh basil leaves, cut julienne style
1/2 lb. fresh fettuccine (in the dairy case)
2-3 tbsp. fresh Parmesan cheese

In large skillet combine cream, broth and oil. Bring to a boil cook 5 minutes. Add tomatoes and basil. Simmer for 1 minute. Boil fettuccine and drain. Toss fettuccine in skillet with cream mixture sprinkle with cheese. Serves 2.