Chicken Saltimbocca With Spinach Pappardelle Recipe

Name: Chicken Saltimbocca With Spinach Pappardelle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Pound chicken as thin as possible. Saute 2 pieces of chicken in oil in a large saute 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. Saute remaining chicken in the same manner.
2
Cook mushrooms in the saute 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.

481

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Chicken Saltimbocca With Spinach Pappardelle falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Saltimbocca With Spinach Pappardelle

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions