About
There's an incredible depth of flavor in this Bistro-Style Fettuccine; so much so it's hard to put it into words. The tender pasta helps bring every delicious part of the the dish to your taste buds, and oh, what a marvel awaits them! Crispy prosciutto and savory chicken, tangy goat cheese and sweet dried apricots, all in a rich wine sauce... and that just scratches the surface. Bistro-Style Fettuccine cannot be described, only experienced.... and you'll want to experience it as soon as possible!
Ingredients
- 8 ounces fettuccine
- 1 pound chicken breasts, boneless and skinless, cut into 2-inch strips
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons extra-virgin olive oil, divided
- 2 plum tomatoes, chopped
- 1/4 pound prosciutto, julienned
- 1 shallot, minced
- 2 tablespoons dried apricots, finely chopped
- 1/8 teaspoon crushed red pepper flakes
- 1/4 cup white wine or chicken broth
- 1 tablespoon Dijon mustard
- 1/2 cup goat cheese, crumbled
- 1/4 teaspoon dried tarragon
- 1/4 cup walnuts, toasted and chopped
Directions
Step 1 -In a large pot of salted, boiling water, add the fettuccine and cook to al dente, according to the package directions.
Step 2 -Reserve 1/2 cup of the pasta water, draining the remainder.
Step 3 -Transfer the fettuccine to a serving platter and cover to keep it warm.
Step 4 -Season the chicken with the salt and the pepper.
Step 5 -In a large skillet over medium heat, add 1 tablespoon of the oil.
Step 6 -Add the chicken to the hot oil and cook, while stirring, until it reaches an internal temperature of 165 degrees F, about 4-6 minutes.
Step 7 -Transfer the chicken to a plate.
Step 8 -Add the remaining oil to the skillet and heat it.
Step 9 -Add the tomatoes, the prosciutto, the shallots, the apricots, and the crushed red pepper to the hot oil and cook until very fragrant and the prosciutto becomes crispy, about 4-6 minutes.
Step 10 -Transfer the cooked chicken back to the skillet.
Step 11 -Add the wine and the Dijon mustard to the tomato mixture and stir to combine.
Step 12 -Bring the chicken mixture to a boil and cook until the liquid is reduced slightly, about 2-4 minutes.
Step 13 -Add the chicken mixture to the warm fettuccine.
Step 14 -Add the goat cheese and the tarragon and toss to combine.
Step 15 -Add enough of the reserved pasta water to moisten the fettuccine mixture, as needed. You may not need all of the pasta water.
Step 16 -Serve topped with the walnuts.
