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