You made it. I made it. WE ALL MADE IT!
10 days ago I was ready to throw my laptop, my 9 year old blog, and 17 empty wine bottles in the trash and head out to find a real job. I’m sure many of you understand how hard a (and I use this term super annoying term, super loosely) “creative process” can be when you feel like you’re only really [pinches fingers together and squints eyes] thiiiiiiis creative – and that’s on a creative day.
But we made it. There are still a few things to iron out but the old Foodie Bride site is here and I was so happy that I made this pasta for the 3rd time in 3 weeks. Real pasta – even though me & my zoodler absolutely have “our” eyes on this recipe.
But for now? Carbs. Real carbs in all their carby, starchified glory.
And speaking of carby, starchified glory – that’s really the only way you can make Chicken Saltimbocca better. In its more traditional form, it’s prosciutto-wrapped chicken and sage leaves served with a lemony pan sauce.
In this recipe, those elements are broken down and tossed with pasta.
The prosciutto-wrapped chicken is now shredded chicken and crispy prosciutto bits. The sage leaves are crisped and served a top the pasta, which is cooked in the lemony pan sauce. And it’s all done in a single large saute pan.
Chicken Saltimbocca Spaghetti
The salty, citrusy flavors of chicken saltimbocca served in pasta form.
- 3 Tbsp olive oil, divided
- 4 oz prosciutto, sliced or torn into thin strips
- 12 large fresh sage leaves, divided (8 left whole, 4 leaves minced)
- 1 lb chicken breasts, pounded to even thickness
- Black pepper
- 1 medium onion, finely diced
- 4 cloves garlic, minced
- Crushed red pepper
- 2 tsp flour
- 1 cup dry white wine (can replace with chicken broth)
- 3 cups chicken broth
- 1 1/2 cups water
- 12 oz dry spaghetti noodles, broken in half
- 3 Tbsp capers, drained
- 2 Tbsp butter
- 1 lemon, zested and juiced
- Heat 2 Tbsp olive oil over medium-high heat in a large saute pan.
- Cook the prosciutto bits until almost completely crispy and then add 8 whole sage leaves to the pan. Flip the leaves once and cook until crispy (this happens fast).
- Use a slotted spoon to transfer the sage and prosciutto to a paper-towel lined plate, leaving behind as much cooking oil as possible.
- Season the chicken with salt and pepper and add the chicken to the pan, cooking ~6 minutes per side. Transfer chicken to a plate or cutting board and loosely tent with foil.
- Add the remaining 1 Tbsp olive oil to the pan and add the onion, cooking until softened. Add the garlic, the remaining 4 minced sage leaves, and a pinch of crushed red pepper; cook 1 minute more.
- Stir in the flour, cook 1 minute, and then slowly whisk in 1 cup wine or chicken broth until smooth.
- Add the remaining chicken broth, water, and the dried spaghetti noodles, bringing the mixture to a boil.
- Lower heat slightly to vigorously simmer the noodles until softened and the sauce has mostly absorbed and reduced, ~10 minutes.
- Shred the chicken and then add to the pan, along with the capers, butter, lemon zest, lemon juice, and crisped prosciutto.
- Toss to combine and serve topped with whole or crumbled sage leaves.
Yields: 4 generous servings
Estimated time: 40 minutes