lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Wednesday, January 14, 2015

Chicken Saltimbocca Pasta

Chicken Saltimbocca Pasta
I had never tried the one pot pastas I have been seeing all over Pinterest.  I admit, I was really wary that the results would work out or not.  After having this pasta, I regret not having made it sooner.  Only one dirty pot and we had a complete pasta dinner.  I adored this pasta.  Miss F firmly rejected the prosciutto, she had tried some in the grocery store after the deli counter clerk offered her a slice, I don't think she was a fan.  I know if she tried it, she would like it, but there was no convincing her.  I added artichokes because I had some on hand, I think they really enhanced this dish.  I can't wait to try other one pot pastas!  Which ones are your favorites?  I adapted this from Taste of Home Cooking.
Chicken Saltimbocca Pasta

2 tablespoons olive oil, divided
4 ounces thinly sliced prosciutto, sliced crosswise into 1/3-inch strips
8 large fresh sage leaves, plus 2 tablespoons minced
1 pound boneless skinless chicken breasts, trimmed of excess fat and cut into bite sized pieces
¼ cup chopped onion
1 can artichoke hearts, drained and chopped
4 cloves garlic, minced
pinch of red pepper flakes
1 tablespoon flour
1 cup dry white wine
2 cups chicken broth
2 cups water
12 ounces dried linguine, broken in half
3 tablespoons capers
2 tablespoons unsalted butter
3 tablespoons fresh lemon juice

Heat one tablespoon of the oil in a 12-inch non-stick skillet over medium-high heat. Add the prosciutto and cook for five minutes, until crispy. Add the sage leaves and cook for 30 seconds more. Use a slotted spoon and remove the prosciutto and sage to a paper towel lined plate. Reduce the heat to medium and add the chicken to the pan, sautéing until cooked through, about 3 to 5 minutes. Remove the chicken from the pan and keep warm on a plate. Add the remaining oil and stir in the onion. Cook until softened, about five minutes. Stir in the artichokes, garlic, minced sage and red pepper flakes, cook for 30 seconds. Stir in the flour, then whisk in the wine and simmer until reduced by half, about two minutes. Stir in the broth and water, then add the pasta. Increase the heat to medium-high and simmer, stirring often, until the pasta is tender and the sauce has thickened, about 10 to 12 minutes. Stir in the chicken, capers, butter and lemon juice. Salt and pepper to taste, serve topped with the crispy prosciutto and sage leaves.
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