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.

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Chicken Saltimbocca Spaghetti

The salty, citrusy flavors of chicken saltimbocca served in pasta form.

Ingredients

• 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
• Salt
• 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

Instructions

1. Heat 2 Tbsp olive oil over medium-high heat in a large saute pan.
2. 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).
3. Use a slotted spoon to transfer the sage and prosciutto to a paper-towel lined plate, leaving behind as much cooking oil as possible.
4. 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.
5. 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.
6. Stir in the flour, cook 1 minute, and then slowly whisk in 1 cup wine or chicken broth until smooth.
7. Add the remaining chicken broth, water, and the dried spaghetti noodles, bringing the mixture to a boil.
8. Lower heat slightly to vigorously simmer the noodles until softened and the sauce has mostly absorbed and reduced, ~10 minutes.
9. Shred the chicken and then add to the pan, along with the capers, butter, lemon zest, lemon juice, and crisped prosciutto.
10. Toss to combine and serve topped with whole or crumbled sage leaves.

Notes

Yields: 4 generous servings

Adapted from Pasta Revolution via Pink Parsley

Estimated time: 40 minutes