Fettucine With Tomato Basil Cream

Fettuccine with Tomato Basil Cream
1/2 cup heavy cream
1/2 cup chicken broth
1/4 cup olive oil
1/2 pound tomatoes, seeded, chopped
1/3 cup fresh basil leaves, cut into julienne strips
1/2 pound dried fettuccine
2 tablespoons freshly grated good quality Parmesan cheese

In a large skillet combine cream, broth, 1/3 cup water and oil.
Bring liquid to a boil and cook at a vigorous simmer for 5
minutes. Add tomatoes and basil and simmer 1 minute. While sauce
is cooking, in a kettle of boiling salted water cook fettuccine
until al dente and drain it well. Toss the fettuccine in the
skillet with Parmesan and the sauce to coat it well.
2 servings.