• Prep Time: 20 mins
  • Cooking Time: 15 mins
  • Serves: 4

Bistro Chicken Fettuccine

  • Recipe Submitted by on

 Ingredients List

  • 1/2 pound uncooked spinach fettuccine
  • 2 tablespoons extra virgin olive oil, divided
  • 1 pound boneless skinless chicken breasts, cut into 1/2-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


Cook fettuccine according to package directions for al dente; drain, reserving 1/2 cup pasta water. Transfer to a serving platter; keep warm.
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 five ingredients and saute 4-6 minutes. Return chicken to skillet.
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.

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