with Creamy Rigatoni, Spinach & Toasted Panko

Yield: 2

Based on Italian saltimbocca. The chicken is wrapped in slices of salty, luscious prosciutto, seared until it’s delightfully crisp, then roasted with Swiss cheese on top. Served over creamy rigatoni with fresh spinach and a crunchy panko topping.
Prep: 5 Cook: 35

• 2oz prosciutto
• 1oz chicken stock concentrate
• 2TBS cream cheese
• ¼cups panko breadcrumbs
• 10oz chicken cutlets
• 2slices Swiss cheese
• 6oz rigatoni pasta
• 2TBS garlic herb butter
• 4oz cream sauce base (recipe follows)
  
• 5oz spinach
• salt & pepper
• 1tsp olive oil
• 1tsp cooking oil
• 2TBS butter

Prep & toast panko:

Adjust rack to top position and preheat oven to 425°F. Bring a large pot of salted water to a boil. Wash and dry produce.

Halve, peel, and finely dice shallot.

Melt 1 TBS plain butter in a large, preferably ovenproof, pan over medium heat. Add panko, a pinch of salt, and pepper, cook, stirring occasionally, until golden brown, 3- to 5-minutes. Turn off heat, transfer to a plate. Wipe out pan.

Wrap chicken:

Meanwhile, pat chicken dry with paper towels, season all over with salt and pepper.

Lay two slices of prosciutto beside each other on the work surface. Place a chicken cutlet along bottom of slices, tightly roll up prosciutto around chicken. Repeat with remaining prosciutto and chicken.

Sear chicken:

Heat a drizzle of olive oil in pan used for panko over medium-high heat. Add wrapped chicken and cook until browned, 2- to 3-minutes per side (it’ll finish cooking in the next step).

Tip: If your pan isn’t ovenproof, transfer chicken to a baking sheet.

Roast chicken & cook pasta:

Top chicken with Swiss cheese, transfer pan to oven. Roast on top rack until chicken is cooked through and cheese has melted, 10-15 minutes.

Turn off heat, transfer chicken to a cutting board to rest. Reserve pan.

While chicken is roasting, once water is boiling, add rigatoni to pot, cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain.

Make sauce:

While pasta cooks, heat a drizzle of oil in pan used for chicken over medium- high heat, add shallot, a pinch of salt, and pepper. Cook, stirring occasionally, until browned and softened, 2- to 4-minutes.

Stir in stock concentrate, garlic herb butter, cream sauce base, cream cheese, and ¾ cup reserved pasta cooking water. Cook, stirring occasionally, until thickened, 5- to 8-minutes.

Toss pasta:

Add drained rigatoni and spinach to pan with sauce, cook, stirring, until spinach begins to wilt, 1- to 2-minutes.

Turn off heat and stir in 1 TBS plain butter until melted. Taste and season with salt and pepper.

Tip: If needed, stir in more pasta cooking water a splash at a time until pasta is coated in a creamy sauce.

Finish & serve:

Slice chicken crosswise.

Divide pasta between plates. Top with toasted panko and chicken. Serve.

Tip: If you prefer, serve chicken alongside the pasta instead.

Cream Sauce Base

1-1/2oz (3 Tbsp) unsalted butter

3 Tbsp unbleached all purpose flour

1-3/4 cups whole milk, heated

1/2 tsp kosher salt

1/8 tsp freshly ground black pepper

Small pinch freshly grated nutmeg

Roux:

Melt butter in a small pan, stir in flour and cook for a couple of minutes.

Sauce:

Whisk in milk, kosher salt, black pepper and pinch of nutmeg.