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Bistro Chicken Fettucine Recipe

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Bistro Chicken Fettucine Recipe
Bistro Chicken Fettucine Recipe photo by Taste of Home
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Bistro Chicken Fettucine Recipe

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This is one of my go-to weeknight meals made from pantry ingredients. Every bite makes me think of France. —Devon Delaney, Westport, Connecticut
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.

Ingredients

  • 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

Directions

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.

Test Kitchen tips
  • Toasting nuts brings out every bit of flavor. Trust us, you'll be amazed by how much flavor comes from such a small amount.
  • Don't omit the apricots; their subtle sweetness makes this dish!
  • Feel free to substitute thinly sliced bacon or pancetta for the prosciutto.
  • Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
    Originally published as Bistro Chicken Fettuccine in Taste of Home November 2017

    Nutritional Facts

    1-1/2 cup: 561 calories, 22g fat (6g saturated fat), 116mg cholesterol, 942mg sodium, 45g carbohydrate (4g sugars, 4g fiber), 42g protein.

    • 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
    1. Cook fettuccine according to package directions for al dente; drain, reserving 1/2 cup pasta water. Transfer to a serving platter; keep warm.
    2. 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.
    3. 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.

    Test Kitchen tips
  • Toasting nuts brings out every bit of flavor. Trust us, you'll be amazed by how much flavor comes from such a small amount.
  • Don't omit the apricots; their subtle sweetness makes this dish!
  • Feel free to substitute thinly sliced bacon or pancetta for the prosciutto.
  • Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
    Originally published as Bistro Chicken Fettuccine in Taste of Home November 2017

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    Reviews forBistro Chicken Fettucine

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    MY REVIEW
    ncdorothy User ID: 8786901 277940
    Reviewed Nov. 18, 2017

    "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."

    MY REVIEW
    Brain User ID: 9070077 276252
    Reviewed Oct. 14, 2017

    "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!"

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