Roman-Style Fettuccine with Chicken
This is a typically Italian way of preparing chicken, but Italians rarely combine chicken with pasta; by serving chicken over wide ribbons of fettuccine I’ve created a hybrid Italian-American one-dish meal.
Recipe information
Yield
4 to 6 servings
Ingredients
Preparation
Step 1
Heat the oil in a large, heavy skillet over medium-high heat. Sprinkle the chicken with salt and pepper. Cook the chicken until brown on both sides, about 4 minutes per side. Remove from the pan and set aside.
Step 2
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. Add the garlic and cook for 1 minute. Add the tomatoes and their juice, wine, 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, 20 to 30 minutes.
Step 3
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the fresh pasta, stir, and cook until tender, about 1 minute. Drain.
Step 4
Remove the chicken and let it cool slightly on a cutting board. Using a fork and knife, gently shred the chicken. Return the chicken to the pan. Stir in the capers and parsley.
Step 5
To serve, spoon the pasta into serving dishes and top with the chicken and sauce.
