2.Heat oil in a large frying pan; cook chicken, in batches, until browned lightly.
3.Place chicken, in a single layer, in a medium shallow baking dish; top with prosciutto, sauce then cheese. Cook, uncovered, in oven, for about 20 minutes or until chicken is cooked through.
4.Meanwhile, cook pasta in a large saucepan of boiling water until just tender; drain. Serve pasta topped with chicken pizzaiola.
Fettuccine comes from the Italian word `fettucina’, meaning ribbon, because of its long, narrow shape. It goes especially well with creamy sauces; you can replace it with tagliatelle or other large egg noodles, if desired. Fresh pasta cooks even faster than dried pasta; you can find fresh pasta in most supermarkets in the refrigerated section.