Chicken Saltimbocca with Angel Hair Pasta

• 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 tablespoon chopped fresh sage leaves

1. Prepare angel hair pasta according to package directions.
2. Drain.
3. Melt 2 tablespoons butter in same pan.
4. Add cooked pasta, 1 tablespoon lemon zest, 1/4 teaspoon pepper and 1/4 teaspoon salt; toss until pasta is well coated.
5. Keep warm.
6. Melt remaining 2 tablespoons butter in 12-inch nonstick skillet over medium-low heat until sizzling.
7. Add chicken pieces; sprinkle with remaining pepper and salt.
8. Cook, stirring occasionally, 8-10 minutes or until chicken is no longer pink in center.
9. Add artichoke hearts, prosciutto, capers, sage and remaining lemon zest; stir to coat.
10. Continue cooking until heated through.

pasta, butter, freshly grated lemon zest, cracked black pepper, salt, chicken breasts, capers, sage

Taken from www.landolakes.com/recipe/3853/chicken-saltimbocca-with-angel-hair-pasta (may not work)