Roman-Style Chicken Fettuccini
Adapted from Giada De Laurentis
All week my mother has been pestering me to cook dinner for the family. She knows how often I cook for my boyfriend in Miami, and she gets jealous that I don’t cook as often here at home. What
she doesn’t seem to realize is that she is the reason I don’t cook at home. Why should I have any motivation to make a meal when she makes some of the most incredible food that I have ever tasted? If she was serving up Kraft Mac&Cheese every night, I might be more inclined to offer up my culinary services. But when her idea of a Greek dinner includes Kafta, tabouli, hummus, tahini sauce, cucumber salad, tzatziki, and fresh pita all made from scratch…well, I just step aside and play taste tester. However, tonight I was in the mood to cook and so I decided to make one of my favorite pasta dishes, which is Roman-Style Chicken Fettuccini. I got the original recipe from Giada De Laurentis, but I made many of my own modifications to simplify the recipe without compromising the flavor (the recipe below is my version). This dish is incredible and tastes even better on the second day, so if you are making it for company then I would make it the night before. It is very similar in flavor to a chicken cacciatore, but without all the time and work. I don’t like working with chicken on the bone so I used chicken breasts in my version, but for extra flavor you could use a couple of chicken thighs, as the original recipe calls for. If you are eating this the same day that you make it, one of my favorite aspects of this meal is that it is so quick yet tastes like it has been cooking for hours. Everyone can’t help but love this dish, so definitely try it….it’s one of my all time favorites.
Ingredients:
1 ¼ pound chicken (I use chicken breasts)
¼ cup olive oil
Kosher salt
Freshly ground black pepper
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 ounces prosciutto, chopped
3 cloves garlic, minced
1 (28-ounce) can of diced tomatoes
½ cup dry white wine
½ cup chicken stock
1 tablespoon fresh chopped thyme
1 teaspoon fresh chopped oregano
½ teaspoon crushed red pepper flakes
3 tablespoons capers
Directions:
Season the chicken on both sides with salt and pepper. In a large skillet heat the olive oil over medium-high heat. When the oil is ot, cook the chicken until golden on both sides; about 4 minutes per side. Remove from the pan and set aside.
Keeping the same pan over medium heat, add the prosciutto and the peppers and cook until the prosciutto is crisp and the peppers browned (about 5 minutes). Then add the garlic and continue t cook for an additional minute, making sure the garlic doesn’t burn. Add the tomatoes and their juices, the wine, and herbs, scraping up the brown bits from the bottom of the pan.
Shred the chicken using two forks, and return the shredded chicken to the pan. Then add the chicken stock and capers and bring mixture to a boil. Then reduce the heat and simmer for 15-20 minutes.
Serve over fettuccini pasta and sprinkle with fresh basil and parmesan cheese.
