Bistro Chicken Fettuccine

Name: Bistro Chicken Fettuccine
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Europe, Italian
Ingredients: 1/2 pound uncooked fettuccine; 2 tablespoons extra virgin olive oil, divided; 1 pound boneless skinless chicken breasts, cut into 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

TEST KITCHEN APPROVED

3 Reviews

Total Time:Prep: 20 min. Cook: 15 min.

By Taste Of Home Editorial Team

Recipe by Devon Delaney, Westport, Connecticut

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Apr. 24, 2022

This is one of my go-to weeknight meals made from pantry ingredients. Every bite makes me think of France. —Devon Delaney, Westport, Connecticut

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.

TEST KITCHEN APPROVED

Bistro Chicken Fettuccine

Contest Winner

3 Reviews Add your review

Yield:4 servings

Prep:20 min

Cook:15 min

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Ingredients

1/2 pound uncooked fettuccine
2 tablespoons extra virgin olive oil, divided
1 pound boneless skinless chicken breasts, cut into 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

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Directions

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 longer pink, 4-6 minutes. Remove chicken. Add remaining oil to skillet; stir in next 5 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, 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.