Chicken Saltimbocca With Spinach Pappardelle

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 boneless skinless chicken breast halves (6-8oz each)
• 2 tablespoons olive oil
• 8 ounces button mushrooms, halved (quartered if large)
• 1/2 cup sweet marsala wine
• 1/2 cup beef broth
• 2 ounces prosciutto, chopped
• 2 tablespoons chopped fresh sage
• 2 tablespoons unsalted butter
• spinach pappardelle pasta
• 8 ounces dry pappardelle noodles (or any wide egg noodles)
• 3 cups baby spinach
• 1/4 cup parmesan cheese, shredded
• 1 tablespoon unsalted butter
• salt & pepper

Recipe

• 1 pound chicken as thin as possible. sauté 2 pieces of chicken in oil in a large sauté pan over medium-high heat until browned, 3-5 minutes. turn and cook 2 more minutes, then transfer to a plate and tent with foil to keep warm. sauté remaining chicken in the same manner.
• 2 cook mushrooms in the sauté pan over high heat, 5 minutes, or until beginning to brown. add additional oil as needed to prevent burning.
• 3 deglaze with marsala, scraping up any browned bits, then add broth and bring to a boil. simmer until liquid is reduced by half, about 5 minutes.
• 4 off heat, stir in prosciutto, sage, and butter until butter melts. season with salt and pepper.
• 5 spinach pappardelle instructions:.
• 6 bring pot of salted water to a boil for the pappardelle (fettuccine or tagliatelle works good too).
• 7 cook pasta according to package directions. place spinach, parmesan, and butter in a large bowl. drain pasta, add to bowl, and toss to coat and wilt spinach. season with salt and pepper.
• 8 serve with chicken and sauce on top.