Ingredients
1/2 pound uncooked fettuccine2 tablespoons extra virgin olive oil, divided 1 pound boneless skinless chicken breasts, cut into 2-in. strips1/4 teaspoon salt1/4 teaspoon pepper2 plum tomatoes, chopped1/4 pound prosciutto, julienned1 shallot, minced (about 2 tablespoons)2 tablespoons finely chopped dried apricots1/8 teaspoon crushed red pepper flakes1/4 cup white wine or chicken broth1 tablespoon Dijon mustard1/2 cup crumbled goat cheese1/4 teaspoon dried tarragon or 1/2 teaspoon minced fresh tarragon1/4 cup chopped walnuts, toasted
Preparation
Cook fettuccine according to package directions for al dente; drain, reserving 1/2 cup pasta water. Transfer to a serving platter; keep warm.
In a large skillet, heat 1 tablespoon oil over medium heat. Sprinkle chicken with salt and pepper. Add to skillet; cook and stir until no longer pink, 4-6 minutes. Remove chicken. Add remaining oil to skillet; stir in next 5 ingredients and saute 4-6 minutes. Return chicken to skillet.
Stir in wine and mustard. Bring to a boil; cook until liquid is reduced slightly, 2-4 minutes. Pour chicken mixture over fettuccine; add cheese and tarragon. Toss to combine, adding enough reserved pasta water to moisten pasta. Top with toasted walnuts.
