Chicken Saltimbocca with Angel Hair Pasta

Chicken Saltimbocca Recipe
15
1 Review
Try this great shortcut to making all the complex flavors of chicken saltimbocca in a hurry.
15 min
Prep Time
15 min
Total Time
6 servings

Ingredients

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

Directions

  1. Prepare angel hair pasta according to package directions. Drain.
  2. 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.
  3. 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.
  4. Place pasta onto serving platter. Top with chicken and artichoke mixture. Serve immediately.

Recipe Tips

Nutrition Facts (1 serving)

Calories
350
Cholesterol
65mg
Carbohydrates
35g
Protein
26g
Fat
11g
Sodium
660mg
Dietary Fiber
6g

Recipe Comments and Reviews

Rating

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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