Giada’s Roman-Style Fettuccine with Chicken
(Makes 4-6 servings)
Reprinted from Everyday Pasta with permission from Giada De Laurentiis and Clarkson Potter.
This is a typical 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.
1/4 cup extra-virgin olive oil
4 boneless, skinless chicken breast halves
2 boneless, skinless chicken thighs
Salt and freshly ground 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. 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.
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.
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.
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.
5. To serve, spoon the pasta into serving dishes and top with the chicken and sauce.