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1
Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until shimmering.
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2
Add prosciutto and cook.until crisp, about 3 minutes.
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3
Add sage.leaves and continue to cook until leaves are crisp, about 20 seconds.
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4
Using slotted.spoon, transfer prosciutto and sage to.paper towel-lined plate.
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5
Heat fat left in skillet over medium-high heat until just smoking.
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6
Thinly slice chicken and season to taste with salt and pepper and add to skillet in single layer.
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7
Cook without stirring until it begins to brown, about 2 minutes.
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8
Stir and continue to cook chicken through, about 4 minutes longer; transfer to bowl and cover.
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9
Add remaining 1 tablespoon oil and onion to now-empty skillet and cook over medium heat until softened, about 3 minutes.
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10
Stir in garlic and minced sage and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute.
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11
Stir in wine and simmer until reduced to 1/4 cup, about 30 seconds.
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12
Stir in broth and simmer until sauce has thickened, about 6 minutes.
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13
Stir in chicken with any accumulated juices, capers, butter, lemon zest, and lemon juice and cook until warmed through, about 1 minute; remove from heat and cover.
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14
Meanwhile, bring 4 quarts water to boil in large pot.
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15
Add pasta and 1 tablespoon salt and cook, stirring often, until al dente.
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16
Reserve 1/2 cup cooking water, then drain pasta and return it to pot.
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17
Stir in chicken mixture and toss to combine.
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18
Add reserved cooking water as needed to adjust consistency and season with salt and pepper to taste.
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19
Sprinkle with crisp prosciutto and sage and serve.
