1

In a small bowl, soak tomatoes in warm water to cover until soft (about 1 hour). Drain well, chop coarsely and set aside.

2

Rinse chicken; pat dry Melt butter in a wide frying pan over medium-high heat. Add chicken and cook, turning once, until well browned on outside and no longer pink in center; cut in thickest part to test (about 10 minutes total). Lift out chicken and keep warm.

3

To pan drippings, add port and cream. Increase heat to high and bring to a boil; boil, uncovered, stirring occasionally until large, shiny bubbles form (10 to 15 minutes). Meanwhile, in a 5- to 6—quart pan, cook fettuccine in 3 quarts boiling water just until tender to bite (3 to 4 minutes for fresh pasta, 8 to 10 minutes for dry); or cook according to package directions.

4

While pasta is cooking, mix tomatoes, chicken, and any chicken juices into cream mixture; season to taste with salt and pepper.

5

Drain fettuccine well; transfer to a warm deep platter. Top with chicken mixture, then garnish with tarragon sprigs.