Name: Saltimbocca Spaghetti
Prep time: 45 min
Total time: 45 min
Yield: 4 serving(s)
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

Recipe by luvmybge

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From America's Test Kitchen This is delicious.

Ready In:: 45mins
Serves:
Units:

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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.