Saltimbocca Spaghetti

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.