Quick & Easy

Fettuccine alla pizzaiola

fettuccine alla pizzaiola



1.Preheat oven to 200°C (180°C fan-forced).
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.


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