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Category: Pasta - Meat
Prep Time: Cook Time: Total Time:
3 tbsp olive oil
2 boneless, skinless chicken breasts
Kosher salt
Freshly ground black pepper
1 large red bell pepper, cored, seeded, and sliced into thin strips
1 large yellow bell pepper, cored, seeded, and sliced into thin strips
5 ounces prosciutto, chopped
3 garlic cloves, chopped
1 (14.5 oz) can Italian diced tomatoes, with juice
1 tbsp chopped fresh oregano
1 tbsp chopped fresh thyme
1/2 cup low-sodium chicken broth
1 lb fettuccine
3 tbsp drained capers
2 stalks green onions, finely chopped
Heat the oil in a large skillet over medium-high heat. Season both sides of the chicken with a dash of kosher salt and black pepper. Cook the chicken until brown on both sides, approximately 4 minutes per side. Remove from pan and set aside.
Keeping the same pan over medium-high heat, add the bell peppers and prosciutto. Cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook 1 minute.
Add the tomatoes and their juice, thyme and oregano. Using a wooden spoon, scrape the brown bits off the bottom of the pan. Return the chicken to the pan, add the broth, and bring the mixture to a boil. Reduce the heat, cover and simmer until the chicken is cooked through, approximately 20 minutes.
Meanwhile, bring a large pot of salted water to a boil over medium-high heat. Add the pasta, stir and cook until tender, about 8-10 minutes. Drain.
Remove the chicken from the pan and let cool slightly on a cutting board. Using a fork and knife, gently shred the chicken. Return the chicken to the pain. Stir in the capers and chopped green onions. To serve, spoon the pasta into serving dishes and top with the chicken and sauce. Serves 4-6
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ROMAN-STYLE FETTUCCINE WITH CHICKEN - Giada de Laurentiis
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Category: Pasta - Meat
Prep Time: Cook Time: Total Time:
3 tbsp olive oil
2 boneless, skinless chicken breasts
Kosher salt
Freshly ground black pepper
1 large red bell pepper, cored, seeded, and sliced into thin strips
1 large yellow bell pepper, cored, seeded, and sliced into thin strips
5 ounces prosciutto, chopped
3 garlic cloves, chopped
1 (14.5 oz) can Italian diced tomatoes, with juice
1 tbsp chopped fresh oregano
1 tbsp chopped fresh thyme
1/2 cup low-sodium chicken broth
1 lb fettuccine
3 tbsp drained capers
2 stalks green onions, finely chopped
Heat the oil in a large skillet over medium-high heat. Season both sides of the chicken with a dash of kosher salt and black pepper. Cook the chicken until brown on both sides, approximately 4 minutes per side. Remove from pan and set aside.
Keeping the same pan over medium-high heat, add the bell peppers and prosciutto. Cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook 1 minute.
Add the tomatoes and their juice, thyme and oregano. Using a wooden spoon, scrape the brown bits off the bottom of the pan. Return the chicken to the pan, add the broth, and bring the mixture to a boil. Reduce the heat, cover and simmer until the chicken is cooked through, approximately 20 minutes.
Meanwhile, bring a large pot of salted water to a boil over medium-high heat. Add the pasta, stir and cook until tender, about 8-10 minutes. Drain.
Remove the chicken from the pan and let cool slightly on a cutting board. Using a fork and knife, gently shred the chicken. Return the chicken to the pain. Stir in the capers and chopped green onions. To serve, spoon the pasta into serving dishes and top with the chicken and sauce. Serves 4-6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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