Saltimbocca Spaghetti

From America's Test Kitchen This is delicious.

Ready In:
45mins
Serves:
Units:

ingredients

directions

  • Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until shimmering.
  • Add prosciutto and cook.until crisp, about 3 minutes.
  • Add sage.leaves and continue to cook until leaves are crisp, about 20 seconds.
  • Using slotted.spoon, transfer prosciutto and sage to.paper towel–lined plate.
  • Heat fat left in skillet over medium-high heat until just smoking.
  • Thinly slice chicken and season to taste with salt and pepper and add to skillet in single layer.
  • Cook without stirring until it begins to brown, about 2 minutes.
  • Stir and continue to cook chicken through, about 4 minutes longer; transfer to bowl and cover.
  • Add remaining 1 tablespoon oil and onion to now-empty skillet and cook over medium heat until softened, about 3 minutes.
  • Stir in garlic and minced sage and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute.
  • Stir in wine and simmer until reduced to ¼ cup, about 30 seconds.
  • Stir in broth and simmer until sauce has thickened, about 6 minutes.
  • Stir in chicken with any accumulated juices, capers, butter, lemon zest, and lemon juice and cook until warmed through, about 1 minute; remove from heat and cover.
  • Meanwhile, bring 4 quarts water to boil in large pot.
  • Add pasta and 1 tablespoon salt and cook, stirring often, until al dente.
  • Reserve ½ cup cooking water, then drain pasta and return it to pot.
  • Stir in chicken mixture and toss to combine.
  • Add reserved cooking water as needed to adjust consistency and season with salt and pepper to taste.
  • Sprinkle with crisp prosciutto and sage and serve.
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RECIPE MADE WITH LOVE BY

@luvmybge
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@luvmybge
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"From America's Test Kitchen This is delicious."
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  1. luvmybge
    From America's Test Kitchen This is delicious.
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