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.
