Roman-Style Fettuccine with Chicken Recipe

Name: Roman-Style Fettuccine with Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil; 4 boneless, skinless chicken breast halves; 2 boneless, skinless chicken thighs; Salt and freshly ground black pepper; 1 red bell pepper, cored, seeded, and sliced; 1 yellow bell pepper, cored, seeded, and sliced; 3 ounces prosciutto, chopped; 2 garlic cloves, chopped; 1 (14.5-ounce) can diced tomatoes, with juice; 1/2 cup dry white wine; 1 tablespoon chopped fresh thyme; 1 teaspoon chopped fresh oregano; 1/2 cup low-sodium chicken broth; 1 1/2 pounds fresh fettuccine; 2 tablespoons drained capers; 1/4 cup chopped fresh flat-leaf parsley

Servings: persons

1/4 cup extra-virgin olive oil
4 boneless, skinless chicken breast halves
2 boneless, skinless chicken thighs
Salt and freshly ground black pepper
1 red bell pepper, cored, seeded, and sliced
1 yellow bell pepper, cored, seeded, and sliced
3 ounces prosciutto, chopped
2 garlic cloves, chopped
1 (14.5-ounce) can diced tomatoes, with juice
1/2 cup dry white wine
1 tablespoon chopped fresh thyme
1 teaspoon chopped fresh oregano
1/2 cup low-sodium chicken broth
1 1/2 pounds fresh fettuccine
2 tablespoons drained capers
1/4 cup chopped fresh flat-leaf parsley

1
Heat the oil in a large, heavy skillet over medium-high heat.
2
Sprinkle the chicken with salt and pepper.
3
Cook the chicken until brown on both sides, about 4 minutes per side.
4
Remove from the pan and set aside.
5
Keeping the same pan over medium heat, add the bell peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes.
6
Add the garlic and cook for 1 minute.
7
Add the tomatoes and their juice, wine, thyme, and oregano.
8
Using a wooden spoon, scrape the brown bits off the bottom of the pan.
9
Return the chicken to the pan, add the broth, and bring the mixture to a boil.
10
Reduce the heat, cover, and simmer until the chicken is cooked through, 20 to 30 minutes.
11
Meanwhile, bring a large pot of salted water to a boil over high heat.
12
Add the fresh pasta, stir, and cook until tender, about 1 minute.
13
Drain.
14
Remove the chicken and let it cool slightly on a cutting board.
15
Using a fork and knife, gently shred the chicken.
16
Return the chicken to the pan.
17
Stir in the capers and parsley.
18
To serve, spoon the pasta into serving dishes and top with the chicken and sauce.

543

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, 4 boneless, skinless chicken breast halves, 2 boneless, skinless chicken thighs, Salt and freshly ground black pepper, and more.

Yes, Roman-Style Fettuccine with Chicken falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roman-Style Fettuccine with Chicken

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