Tuesday, September 4, 2012
Chicken Saltimbocca with Pasta
When we lived in New Jersey, we frequented a great restaurant called Hook Line and Sinker. I always ordered the Chicken Saltimbocca with Pasta. It was so delicious and enough for a family of four! Don’t you just love those restaurants that do take out and when you order a meal it’s enough for a family of four? I do. My kids were small at the time, but still! I tried recreating the dish, this is super close. I forgot to add mushrooms, but will next time. I would also add more chicken broth next time too, when I added the pasta to the sauce it soaked it all up. But other wise I think this is a fabulous dish, my family ate it all like it was nobody’s business. Meanwhile I was still walking down Memory Tasting Lane.
Chicken Saltimbocca With Pasta
3 chicken breasts, cut into chunks or strips
5 slices of prosciutto di Parma, sliced into strips
4 cloves garlic, sliced
1 cup Marsala Wine
1 cup all purpose flour
2 cups chicken broth
salt and pepper
4-5 tablespoons butter (can be adjusted or substituted with Olive Oil)
Extra Virgin Olive Oil
1 pound Rigatoni pasta or any short tubular pasta will do
1 box frozen spinach, drained or one bag of fresh spinach
1. Season all purpose flour with salt and pepper and stir to combine. Lightly dredge chicken into flour shaking off excess. Melt 2 tablespoons butter and 1 tablespoon oil into a large hot pan. Sauté chicken over medium high heat until nicely browned, remove from pan and set aside for later.
2. In the same pan sauté 4 cloves garlic adding more butter or oil if the pan is dry. After a minute or so add the prosciutto slices and let them crisp up. Add a few torn leaves of fresh sage. Toss garlic and prosciutto together and then add Marsala Wine and use a wooden spoon to scrape up any brown bits in the pan. Let liquid reduce to about half. Add chicken broth and cook for about 10 minutes until reduced a bit. At this point you can add some more sage to infuse the flavor into the liquid. Sprinkle in flour a little at a time and stir after each addition until you get the the thickness you like. You want the sauce to coat the back of a spoon. Once desired consistency is reached add cooked chicken and any accumulated juices into the sauce and spinach.
3. Meantime cook pasta in boiling salted water until al dente. Drain pasta and add in with the sauce and toss.