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Roman-style fettuccine

Last night, I was in the cooking mood and decided to make some fancy pasta, gourmet salad and garlic bread.  I ended up making too much food and at the last minute, asked my husband to invite his boss over for dinner, since we haven’t done that lately.

I’ve used this recipe in the past, when cooking for friends, as it is a crowd pleaser.  Its yet another one of the fabulous recipes from Giada De Laurentiis’ Everyday Italian cookbook and does not disappoint.  I love the hearty combination of shredded chicken, salty prosciutto and capers, alongside the sweetness of the bell peppers and tomatoes.  I’ve changed the recipe slightly to include less chicken.  The first time I made the dish, I followed the recipe exactly and felt the amount of chicken was overwhelming.  There was more chicken than pasta.  This time, I wanted to find a better balance between the two.

Roman-Style Fettuccine with Chicken, adapted from Everyday Italian

3 T. olive oilBell peppers and garlic
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-ounce can Italian diced tomatoes, with juice
1 t. chopped fresh oregano
1 T. chopped fresh thyme
1/2 c. low-sodium chicken broth
1 lb. fettuccine
3 T. 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.

Proscuitto and bell peppers

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