Try this great shortcut to making all the complex flavors of chicken saltimbocca in a hurry.
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8 ounces uncooked dried angel hair pasta
1 Half Stick (1/4 cup) Land O Lakes® Butter with Olive Oil & Sea Salt
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 tablespoons 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.
Keep chicken on hand for an easy weeknight dinner. Flavorful combinations and easy prep time mean this chicken recipes collection is great for weekday meals.