In a bowl, stir together tomatoes, onion, jalapenos, peppercorns, garlic, lemon juice, salt and pepper.
Brush each chicken breast half with additional oil and season with salt and pepper. Broil chicken about 4 inches from heat 4 minutes on each side, or until just cooked through. Reduce temperature to 200ºF and keep chicken warm in oven.
In a kettle of salted boiling water cook fettuccine until al dente. Drain well and keep warm.
In a large nonstick skillet saute tomato mixture in oil over moderately high heat, stirring, 1-2 minutes. Stir in cream and brandy and simmer until thickened slightly. Add fettuccine and basil, and stir.
Divide fettuccine and sauce between 2 plates and top with chicken.