Saltimbocca Spaghetti
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From America's Test Kitchen This is delicious.
- Ready In:
- 45mins
- Serves:
- Units:
ingredients
- 3 tablespoons olive oil
- 4 ounces thinly sliced prosciutto, sliced crosswise
- 8 large fresh sage leaves
- 3 tablespoons minced fresh sage leaves
- 1 lb thinly sliced boneless chicken breast
- salt and pepper
- 1 onion, chopped fine
- 4 garlic cloves, minced
- 2 teaspoons all-purpose flour
- 1⁄2 cup dry white wine
- 2 cups low sodium chicken broth
- 3 tablespoons capers, rinsed
- 2 tablespoons unsalted butter
- 1⁄2 teaspoon lemon zest
- 3 tablespoons lemon juice
- 12 ounces thin spaghetti or 12 ounces spaghettini
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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