Ingredients for Chicken Saltimbocca With Spinach Pappardelle
- Boneless Skinless Chicken Breast Halves
- Olive Oil
- Button Mushrooms
- Sweet Marsala Wine
- Beef Broth
- 4 ounces thinly sliced prosciutto
- Fresh Sage
- Unsalted Butter
- Pappardelle Pasta
- Noodles
- Baby Spinach
- Parmesan Cheese
- Salt & Pepper
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How to Make Chicken Saltimbocca With Spinach Pappardelle
- Pound chicken breasts (about 4, 6 ounces each) to 1/4-inch thickness.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 2 chicken breasts and cook for 3-5 minutes per side, until golden brown.
- Transfer chicken to a plate, tent with foil, and set aside.
- Repeat with the remaining chicken breasts.
- Add 8 ounces sliced cremini mushrooms to the skillet and cook over high heat for 5 minutes, or until beginning to brown. Add 1 tablespoon olive oil if needed.
- Pour in 1/2 cup Marsala wine, scraping up any browned bits from the bottom of the pan. Add 1/2 cup chicken broth and bring to a boil.
- Reduce heat and simmer until the sauce has reduced by half, about 5 minutes.
- Remove from heat and stir in 4 ounces thinly sliced prosciutto, 1 tablespoon fresh sage (chopped), and 2 tablespoons butter until melted.
- Season with salt and pepper to taste.
- Meanwhile, cook pappardelle pasta according to package directions in a large pot of salted boiling water.
- While the pasta cooks, prepare the spinach: In a large bowl, combine 5 ounces fresh spinach (roughly chopped), 1/4 cup grated Parmesan cheese, and 1 tablespoon butter.
- Drain the pasta and add it to the bowl with the spinach mixture. Toss to coat and wilt the spinach.
- Season with salt and pepper to taste.
- Serve the pappardelle immediately, topped with the chicken saltimbocca and Marsala sauce.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
9g
Fat
42g
Carbs
15g
