1 pound boneless skinless chicken breasts, cut into 2-in. strips
1/4 teaspoon salt
1/4 teaspoon pepper
2 plum tomatoes, chopped
1/4 pound prosciutto, julienned
1 shallot, minced (about 2 tablespoons)
2 tablespoons finely chopped dried apricots
1/8 teaspoon crushed red pepper flakes
1/4 cup white wine or chicken broth
1 tablespoon Dijon mustard
1/2 cup crumbled goat cheese
1/4 teaspoon dried tarragon or 1/2 teaspoon minced fresh tarragon
1/4 cup chopped walnuts, toasted
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.
Test Kitchen tips
Toasting nuts brings out every bit of flavor. Trust us, you'll be amazed by how much flavor comes from such a small amount.
Don't omit the apricots; their subtle sweetness makes this dish!
Feel free to substitute thinly sliced bacon or pancetta for the prosciutto.
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.