| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 2 servings |
Ingredients
- 1 stick butter
- 10 fresh sage leaves
- 2 chicken breasts
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- 4 to 6 pieces prosciutto
- Olive oil
- 1 pound fresh angel hair pasta
- Grated Parmesan
- 2 cloves garlic, minced
- 2 lemons, zested and juiced
- 2 lemons, zested and juiced
Instructions
- Heat the butter and fry the sage leaves. Remove the sage leaves and continue to cook the butter until brown. Reserve.
- Pound out the chicken breasts and sprinkle with salt and pepper.
- Lay 5 sage leaves across each chicken breast and wrap in prosciutto. Cook in a pan over medium-high heat with olive oil. Flip once cooked through. Remove from the heat and let rest.
- Cook the pasta according to package directions. Remove from the water and toss with Parmesan, the reserved brown butter, garlic, lemon zest and lemon juice.
- Slice the chicken saltimbocca and place on top of the pasta.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 1974 |
| Total Fat | 89 g |
| Saturated Fat | 39 g |
| Carbohydrates | 143 g |
| Dietary Fiber | 7 g |
| Sugar | 3 g |
| Protein | 149 g |
| Cholesterol | 634 mg |
| Sodium | 5919 mg |
Reviews
I cooked this dish to see if it would be good for a new menu item at my restaurant. It came out perfect. I love the lightness of the pasta without a heavy sauce and the addition of lemon to brighten it up.
Very Salty and cooking time needs to be adjusted to 12 -15 min, 20 min dries out the chicken.
I found the chicken to be a little salty. I’d agree with Trexer in only cooking 8 oz. of the pasta.
Very simple but really fresh and delicious. The salty chicken really went well with the lemon in the pasta. The hint of sage was also a nice touch. I’d recommend only cooking 8 oz of pasta.