Chicken Saltimbocca with Penne

Course: Main courses

Cuisine: Italian

Keyword: Chicken, Pasta

Seizoen: All year

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: servings

Calories: 606kcal

Author: Diana Westerhof

Feeling like Italian tonight without the hassle? This chicken saltimbocca with penne is truly a winner. You cook the chicken with sage and Parma ham so it’s tender, and the tomato and bell pepper sauce makes it wonderfully creamy. Add some rocket and balsamic syrup on top for a fresh bite, and you're done. It’s super simple, but tastes like you’ve spent hours in the kitchen. Just a really.

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Ingredients

Penne and sauce

1 red onion
2 cloves garlic
1 red chilli
400 g roma tomatoes
250 g roasted red bell peppers
olive oil
salt
pepper freshly ground
280 g penne

Chicken Saltimbocca

400 g chicken breast
16 leaves sage
8 slices Parma ham
75 g rocket
2 tbsp balsamic syrup

Instructions

Preparation

Peel and finely chop 1 red onion. Peel and finely chop the 2 cloves garlic. Halve 1 red chilli lengthwise, remove the seeds, and cut into half rings.
Dice the 400 g roma tomatoes and coarsely chop the 250 g roasted red bell peppers. Prepare 8 slices Parma ham so they are ready to hand immediately.
Cut 400 g chicken breast into pieces matching the number of people. Lay the chicken on baking paper, fold the paper over, and gently flatten the pieces with a pan.

Cooking

Heat a splash of olive oil in a saucepan and sauté the onion, garlic, and red chilli for about 2 minutes. Add the tomatoes and peppers and let them soften for about 8 minutes. Puree the sauce until smooth and season with salt and freshly ground pepper.
Cook 280 g penne according to the instructions on the package. Drain and stir the pasta into the sauce.
Divide 16 leaves sage over the chicken, top each piece with two slices of Parma ham and press well. Lightly season with pepper.
Heat a splash of olive oil again in a frying pan and cook the chicken saltimbocca for about 8 minutes until golden brown and cooked through. Start with the ham side down.

To serve

Divide the penne over the plates, place the chicken saltimbocca on top and scatter 75 g rocket over it. Finally, drizzle the 2 tbsp balsamic syrup over the dish.

Notes

Preferably use ripe Roma tomatoes: together with the roasted bell peppers they create a rich sauce without cream or butter. The Parma ham already provides enough salt, so always taste first before adding extra salt.

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