- 1/2 pound uncooked spinach fettuccine
- 2 tablespoons extra virgin olive oil, divided
- 1 pound boneless skinless chicken breasts, cut into 1/2-in. strips
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 plum tomatoes, chopped
- 1/4 pound prosciutto, julienned
- 1 shallot, minced (about 2 tablespoons)
- 2 tablespoons finely chopped dried apricots
- 1/8 teaspoon crushed red pepper flakes
- 1/4 cup white wine or chicken broth
- 1 tablespoon Dijon mustard
- 1/2 cup crumbled goat cheese
- 1/4 teaspoon dried tarragon or 1/2 teaspoon minced fresh tarragon
- 1/4 cup chopped walnuts, toasted
- Cook fettuccine according to package directions for al dente; drain, reserving 1/2 cup pasta water. Transfer to a serving platter; keep warm.
- In a large skillet, heat 1 tablespoon oil over medium heat. Sprinkle chicken with salt and pepper. Add to skillet; cook and stir until no linger pink, 4-6 minutes. Remove chicken. Add remaining oil to skillet; stir in next five ingredients, and saute 4-6 minutes. Return chicken to skillet.
- Stir in wine and mustard. Bring to a boil; cook until liquid is reduced slightly, about 2-4 minutes. Pour chicken mixture over fettuccine; add cheese and tarragon. Toss to combine, adding enough reserved pasta water to moisten pasta. Top with toasted walnuts. Yield: 4 servings.
Reviews forBistro Chicken Fettucine
"Yum! My family loved the unique combination of flavors in this dish. It livened up our usual boring pasta night! I omitted the goat cheese, since we have dairy allergies, and it was still delicious."
"This is absolutely delicious. Made this for the family and... instant hit! Also, leftovers were at least as good as the day the recipe was made!"