Bistro Chicken Fettuccine

Total Time Prep: 20 min. Cook: 15 min.
Yield 4 servings
Contest Winner
Test Kitchen Approved
This is one of my go-to weeknight meals made from pantry ingredients. Every bite makes me think of France. —Devon Delaney, Westport, Connecticut

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

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.

Nutrition Facts

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

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

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