Chicken Saltimbocca Recipe

Chicken Saltimbocca with Angel Hair Pasta

Try this great shortcut to making all the complex flavors of chicken saltimbocca in a hurry.

15 min. prep time
6 servings
151 Rating


8 ounces uncooked dried angel hair pasta
3 tablespoons freshly grated lemon zest
3/4 teaspoon cracked black pepper
1/2 teaspoon salt
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 (12-ounce) jar quartered artichoke hearts, drained
2 ounces prosciutto, chopped
2 tablespoons capers, rinsed
1 tablespoon chopped fresh sage leaves


Prepare angel hair pasta according to package directions. Drain.

Melt 2 tablespoons butter in same pan. Add cooked pasta, 1 tablespoon lemon zest, 1/4 teaspoon pepper and 1/4 teaspoon salt; toss until pasta is well coated. Keep warm.

Melt remaining 2 tablespoons butter in 12-inch nonstick skillet over medium-low heat until sizzling. Add chicken pieces; sprinkle with remaining pepper and salt. Cook, stirring occasionally, 8-10 minutes or until chicken is no longer pink in center. Add artichoke hearts, prosciutto, capers, sage and remaining lemon zest; stir to coat. Continue cooking until heated through.

Place pasta onto serving platter. Top with chicken and artichoke mixture. Serve immediately.

Nutrition Facts (1 serving)

Calories: 350

Fat: 11g

Cholesterol: 65mg

Sodium: 660mg

Carbohydrates: 35g

Dietary Fiber: 6g

Protein: 26g

Recipe #15897B©2015Land O'Lakes, Inc.

Recipe Comments & Reviews

I went to 4 different stores looking for the lemon & pepper sauté. I finally found it and made this recipe for a romantic Saturday night dinner for my boyfriend. We both loved it; it was simple, quick, and very flavorful. I used chopped pancetta instead of proscuitto and topped the dish with shredded parm cheese. We both agreed this would be a great dish for company and will definitely fix it again for the two of us. Can't wait to try the other sauté flavors.

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