The other day I was making my weekly grocery list, and I asked my husband if he had any special requests for dinners in the coming week. The answer: “Something with pro-CIU-tto!” Without pausing to wonder whether he was joking or serious, I immediately zeroed in on this Chicken Saltimbocca Pasta. White wine, sage, prosciutto, lemon, and capers? Sold.
I ended up making this one night when my brother-in-law was over for dinner. I put the crispy prosciutto and sage leaves in a little bowl so everyone could sprinkle them on their pasta. While I was in the other room getting something ready, I heard him ask my husband what the stuff in the bowl was. His answer? “I don’t know. I think they’re sundried tomatoes.”
He didn’t even recognize the prosciutto he requested!
CHICKEN SALTIMBOCCA PASTA (recipe from Pink Parsley)
2 tbsp olive oil
4 oz thinly sliced prosciutto, sliced in strips
10-12 large fresh sage leaves, plus 3 tbsp minced sage
1 lb boneless skinless chicken breasts
kosher salt and black pepper
1/2 onion, finely chopped
4 cloves garlic, minced
pinch red pepper flakes
2 tsp flour
1 cup dry white wine (I used Chardonnay)
3 cups low-sodium chicken broth
1 and 1/2 cups water
12 oz dried spaghetti noodles, broken in half
3 tbsp capers, rinsed and chopped fine (optional, but I thought they added a lot)
2 tbsp unsalted butter
juice of 2 lemons, plus zest of 1 lemon
1. Heat 1 tbsp oil in large nonstick skillet over medium-high heat. Add prosciutto and cook until crispy, about 5 minutes. Add sage leaves and continue to cook until leaves are crisp, 20-30 seconds. Remove prosciutto and sage from skillet, and transfer to a paper towel-lined plate.
2. Reduce heat to medium. Pat chicken dry and season with salt and pepper. Arrange in a single layer in the (now empty) skillet and cook until browned and cooked through, about 5-7 minutes per side. Transfer to cutting board and cover loosely with foil.
3. Add remaining tablespoon olive oil to skillet; stir in onion. Cook over medium heat until softened and golden, about 5 minutes. Stir in garlic, minced sage, and red pepper flakes and cook 30 seconds. Add flour and cook 1 minute, then whisk in wine and simmer until reduced by half, about 1-2 minutes.
4. Slowly whisk in broth and water, then stir in pasta. Increase heat to medium-high and cook at a vigorous simmer, stirring often, until pasta is tender and sauce has thickened, 12-15 minutes. While pasta cooks, shred or slice chicken into bite-sized pieces.
5. Once pasta has cooked, stir in chicken, chopped capers, butter, lemon zest, and lemon juice. Cook until butter melts and chicken is heated through. Off heat, season lightly with salt and pepper. Divide spaghetti among serving bowls, and sprinkle each serving with crisped prosciutto and sage leaves.
Yowza! Super, super good. When I was making this, I thought the amount of liquid — 5 and 1/2 cups total! — sounded like way, way too much, but it wasn’t. It got soaked up by the pasta and reduced and thickened and turned out perfectly. This had so many different and interesting flavors; we just loved it!