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
Instructions
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.