This is a typically 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.

　　

Ingredients

4 to 6 servings

　　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

　　

Step 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.

　　

Step 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.

　　

Step 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.

　　

Step 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.

　　

Step 5

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

　　Everyday Pasta