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Roman-style chicken with fettuccine

Yields 4-6 servings
Yields 4-6 servings


  • 1/4 cup extra-virgin olive oil
  • 4 cup boneless, skinless chicken breast halves
  • 2 cup boneless, skinless chicken thighs
  • 1 cup red pepper, sliced
  • 1 cup yellow pepper, sliced
  • 3 ounce prosciutto, chopped
  • 2 clove garlic, chopped
  • 1 clove 15-ounce can diced tomatoes with juices
  • 1/2 cup white wine
  • 1 tablespoon fresh thyme 1 teaspoon fresh oregano
  • 1/2 cup chicken stock
  • 2 tablespoon capers
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 1/2 pound fresh fettuccine
  • Preparation

    Baking Directions:

    Heat the oil in a heavy, large skillet over medium-high heat.

    Sprinkle the chicken with salt and pepper.

    Cook the chicken until brown on both sides.

    Remove from the pan and set aside.

    Keeping the same pan over medium heat, add the 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 with juices, wine and herbs.

    Using a wooden spoon, scrape the brown bits off the bottom of the pan.

    Return the chicken to the pan, add the stock, and bring the mixture to a boil.

    Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.

    Remove the chicken and let 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 the parsley.

    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 pasta.

    To serve, spoon the pasta into serving dishes and top with the chicken and sauce.

    Recipe Tags