SALTIMBOCCA PASTA RECIPES
CHICKEN SALTIMBOCCA WITH ANGEL HAIR PASTA RECIPE | LAND O ...
Try this great shortcut to making all the complex flavors of chicken saltimbocca in a hurry.
Provided by Land O'Lakes
Categories Chicken Chicken Pasta and noodles Main Course Meat, poultry, and seafood
Total Time 0 minutes
Prep Time 15 minutes
Yield 6 servings
Number Of Ingredients 10
Steps:
- 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.
- Place pasta onto serving platter. Top with chicken and artichoke mixture. Serve immediately.
Nutrition Facts : Calories 350 calories, FatContent 11 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 65 milligrams, SodiumContent 660 milligrams, CarbohydrateContent 35 grams, FiberContent 6 grams, SugarContent grams, ProteinContent 26 grams
SALTIMBOCCA ALLA ROMANA RECIPE | JAMIE OLIVER RECIPES
Saltimbocca is thought to have been invented in Brescia, where the name loosely translates as ‘jump in the mouth’ – so you can be confident that it will taste great and the people you cook it for won’t be able to eat it fast enough.
Total Time 25 minutes
Yield 4
Number Of Ingredients 7
Steps:
- Place the veal escalopes on a chopping board, leaving a little space between them. Cover with clingfilm and, using your fists or a rolling pin, bash them out until they are about 5mm thick, then discard the clingfilm. Season both sides of the flattened veal with a little black pepper (there’s no need for salt as the prosciutto is quite salty). Lay 2 sage leaves flat on each piece of veal, then place 2 pieces of prosciutto on top to cover the meat, and fold over the sides to neaten up.
- Heat a frying pan over a medium heat and add 1 tbsp butter and a drizzle of oil. Add 2 escalopes to the pan and fry for about 2 minutes on each side, until golden brown.
- When done, remove to a plate and cover with foil to keep warm. Fry the other 2 escalopes in the same way, then remove to the plate, cover with foil and set aside.
- Put the pan back on the heat, add the remaining butter and the marsala and simmer for 1 minute until you have a lovely sweet, glossy sauce.
- Serve the saltimbocca with pasta, polenta or boiled or roast potatoes, and cut the lemon into wedges for squeezing over.
Nutrition Facts : Calories 370 calories, FatContent 20.4 g fat, SaturatedFatContent 8.5 g saturated fat, ProteinContent 42.3 g protein, CarbohydrateContent 0.4 g carbohydrate, SugarContent 0.3 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
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Total Time 18 minutes
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From whatscookinitalianstylecuisine.com
Total Time 18 minutes
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"Chicken is used instead of veal in this Italian style dish. The chicken breasts are cheese filled and prosciutto wrapped, with fresh sage in the sauce. As a side dish, Arugula is perfect with the creamy, angel hair pasta. A winner!"
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Reviews 4.8
Total Time 40 minutes
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Calories 821 calories per serving
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