Menu

Bistro Chicken Fettuccine

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 Recipes Test Kitchen

Taste Recipes'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

Now Trending


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
    Prep Time 20 min
    Cook Time 15 min
    Yield 4 servings

    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
    Text Ingredients

    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.

    Loading Popular in the Community
    Loading Reviews