Shea made it almost 20 months in life before sustaining her first kitchen-related injury. Given that she’s ALWAYS in the kitchen with me, I’m a little surprised she survived this long. She’s forever helping me unload dishes, mix things, press buttons on the blender (with prompting), putting her hand on the oven door saying, “Hot!”.
But it was last night that she reached over from her perch on my hip and grabbed on to the side of the electric griddle as I was making pancakes. It all happened so fast. She immediately cried and asked for kisses on her boo-boo, but it wasn’t until today that it completely blistered up. Poor baby.
Obviously, dinner time continues to be a challenge…even with my commitment to easy meals. I told Mr. Prevention that I was off-duty for the night – he’d better pick-up dinner on his way home. I ended up with my favorite salad from Buffalo Wild Wings and I wasn’t complaining. I needed a little reprieve and there were no leftovers to resort to.
My blender pancakes from last night resulted in a burned toddler hand, and the night I made this one-pot spaghetti dish, I did so with a toddler on my hip or a toddler pulling every last item out of my pantry and spewing it across the kitchen floor. Sometimes, mama needs take-out.
But I’m not giving up on cooking just yet. Or ever, let’s be honest. I just love GOOD food too much for that! And despite my whines, I really do love cooking…even with the challenges it can present at times.
Elly recommended this one-pot wonder to me and I can definitely understand why. The crunchy prosciutto, the savory sage, the salty capers, the lemony bite – it’s the perfect blend of tastes and textures that takes your everyday spaghetti to new heights.
- 2 Tbsp olive oil, divided
- 4 oz thinly sliced prosciutto, chopped
- 8 large fresh sages leaves + 3 Tbsp fresh sage, minced
- 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
- ¼ tsp salt and black pepper, to taste
- 1 onion, diced
- 4 cloves garlic, minced
- pinch of red pepper flakes
- 2 tsp flour
- 1 cup dry white wine
- 3½ cups low-sodium chicken broth
- 1 cup water
- 12 oz dry whole wheat spaghetti, broken in half
- 3 Tbsp capers, chopped
- 2 Tbsp unsalted butter
- 1 tsp lemon zest + 2-3 Tbsp lemon juice
- Heat 1 tablespoon of the oil in a large, nonstick skillet over medium-high heat. Add the prosciutto and cook, stirring occasionally, until crisp (about 5 minutes). Add the sage leaves and cook until crisp, about 30-60 seconds. Remove prosciutto and sage to a paper-towel lined plate using a slotted spoon.
- Season the chicken with salt and pepper and then place in the hot skillet. Cook until browned and nearly cooked through, about 4 minutes per side. Remove the chicken and keep warm.
- Add the remaining ½ tablespoon oil to the skillet. Add onion and cook over medium heat until softened, about 5-6 minutes. Stir in the minced sage, garlic, and red pepper flakes, and saute until fragrant, about 30 seconds. Add the flour and cook for one minute before whisking in the wine. Simmer until wine is reduced by half, about 2-3 minutes.
- Whisk in the broth and water. Add pasta and submerge below cooking liquid. Increase the heat to medium-high and bring to a simmer, stirring often. Cook until pasta is tender and sauce has thickened, about 15 minutes.
- Add the chicken, capers, butter, lemon zest, and lemon juice. Season with additional pepper, if desired. Serve the pasta with the crispy prosciutto and sage.