CHICKEN SALTIMBOCCA PASTA

Name: Chicken Saltimbocca Pasta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 1 chicken breast, sliced into cutlets and pounded thin; 4 slices prosciutto; 6 fresh sage leaves; kosher salt, to taste; freshly ground black pepper, to taste; 1 tablespoon olive oil; 2 tablespoons unsalted butter, divided; 2 cloves garlic, thinly sliced; ½ cup dry white wine; ¼ cup chicken stock; 6 ounces fettuccine; 4 cups fresh spinach; ¼ cup Parmesan, freshly grated

spring, autumn

Italian

Yield: 2

Author: Katie Schenk

Chicken Saltimbocca Pasta

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

Chicken saltimbocca tossed with pasta, garlic, spinach, and a light white wine butter sauce.

Ingredients

1 chicken breast, sliced into cutlets and pounded thin
4 slices prosciutto
6 fresh sage leaves
kosher salt, to taste
freshly ground black pepper, to taste
1 tablespoon olive oil
2 tablespoons unsalted butter, divided
2 cloves garlic, thinly sliced
½ cup dry white wine
¼ cup chicken stock
6 ounces fettuccine
4 cups fresh spinach
¼ cup Parmesan, freshly grated

Instructions

Bring a pot of well-salted water to a boil and cook the pasta until just shy of al dente. Reserve about ½ cup of pasta water, then drain.
While the pasta cooks, lay the chicken cutlets flat and season lightly with salt and pepper (go easy, the prosciutto is doing quite a bit of work here). Place the sage leaves directly onto the chicken, then wrap each piece with prosciutto, pressing gently so it adheres.
Heat the olive oil and 1 tablespoon of the butter in a large pan over medium-high heat. Place the chicken in the pan, prosciutto side down first, and cook for 3 to 4 minutes per side, until golden and just cooked through. Remove to a plate and let rest.
Lower the heat slightly. In the same pan, add the remaining butter and the garlic. Cook gently until fragrant.
Deglaze with the white wine, scraping up any browned bits from the bottom of the pan. Let it reduce by about half, then add the chicken stock.
Add the spinach and let it wilt into the sauce.
Add the drained pasta to the pan, along with a splash of the reserved pasta water. Toss until the pasta is glossy and lightly coated. Stir in the Parmesan.
Slice the chicken into strips and return it to the pan along with any resting juices. Toss gently to combine.
If desired, finish with a small squeeze of lemon juice to brighten the sauce.

Costs

Total Cost: $7.84
Cost per Serving: $3.92

Costs calculated in April 2026 in Cleveland, USA, using ingredients from Aldi, with the exception of oil from Thrive Market and sage and Parmesan from Whole Foods.

Nutrition Facts

Calories

941

Fat

38 g

Sat. Fat

15 g

Carbs

67 g

Fiber

4 g

Net carbs

63 g

Sugar

3 g

Protein

69 g

Sodium

779 mg

Cholesterol

266 mg

Nutritional information is an estimate only, and depends on the ingredients you use.

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