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extra-virgin olive oil chicken chicken salt red bell pepper yellow bell pepper garlic tomatoes white wine thyme fresh oregano chicken broth fresh fettuccine capers parsley
Viewed: 28 - Published at: 3 years agoIngredients
- 1/4 cup extra-virgin olive oil
- 4 boneless, skinless chicken breast halves
- 2 boneless, skinless chicken thighs
- Salt and freshly ground black 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
Method
- 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.
- 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.
- 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.
- 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.
- To serve, spoon the pasta into serving dishes and top with the chicken and sauce.
