Campanelle with Chicken Prosciutto White Wine and Sage
Ingredients
- 3 tablespoons extra-virgin olive oil
- 4 ounces thinly sliced prosciutto , sliced crosswise ⅓-inch-wide strips
- 1 large onion , chopped fine (1¼ cups)
- 5 garlic cloves , minced
- 5 tablespoons minced fresh sage , divided
- 1 tablespoon all-purpose flour
- 1 cup dry white wine
- 4 cups low-sodium chicken broth
- 1½ cups water
- 1 pound campanelle
- 5 ounces (5 cups) baby spinach
- 3 cups shredded cooked chicken breast
- ¼ cup capers , rinsed
- ½ teaspoon lemon zest plus ¼ cup juice
- 2 tablespoons unsalted butter
- Parmesan
Instructions
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