My Chicken and Fettuccine Dijon with Prosciutto Crisps brings smiles for so many reasons! Each bite is filled with flavor, it is quick and easy to make and is loved by every member of the family. So creamy and comforting with a bit of zing from the Dijon, it is one of those memorable dishes you will want to make over and over again. That is why this recipe brings smiles!
Ingredients:
2 tbsp FRENCH'S® Dijon Mustard
2 tbsp extra virgin olive oil, divided use
3 oz thinly sliced prosciutto (about 1/8 inch thick), chopped
1 lb boneless, skinless chicken breast, cut into bite sized pieces
1 cup chicken stock
1 cup heavy whipping cream
9 oz fettuccine from refrigerated section of grocery
1/2 cup chopped fresh basil leaves plus 3 whole for garnish
1 gal water
1 tsp salt
3/4 tsp pepper
Directions:
Place 1 tablespoon olive oil in a very large skillet over medium heat. Add prosciutto and cook until crispy. Remove prosciutto to paper towel to drain.
Add remaining tablespoon olive oil to same skillet and place over medium high heat. Season chicken with 1 teaspoon salt and 3/4 teaspoon pepper. Add chicken to hot skillet and cook until done. Stir in the mustard. Add stock, stir to loosen any bits attached to the skillet, and cook for 2-3 minutes. Add heavy cream and reduce until sauce is thickened, stirring occasionally.
Meanwhile, bring a large pot of water to a boil. Add fettuccine and cook according to package directions, until done to preference.
Add 1/2 cup chopped basil to sauce. Season sauce to taste with salt and pepper. Toss together drained pasta and chicken with sauce and place in a serving bowl or on a platter. Sprinkle with prosciutto crisps. Garnish as desired with remaining 3 leaves fresh basil. Serve.
Yield: 4 servings
Sometimes I sprinkle some freshly grated Parmesan and toasted pine nuts on top of the pasta with the prosciutto for a change. Add a fresh green salad, some hot crusty bread and a delectable dinner is served.
French's Cook-Off 2009 Sponsors:
