Preheat oven to 400 degrees F. Put a pot of salted water on to boil.

Season chicken with the pepper, then cut a slit lengthwise into each chicken breast without cutting the whole way through. Stuff each slit with a stick of cheese. Roll up each breast tightly with 2 overlapping slices of prosciutto.

Saute the chicken in the oil and butter, turning often, about 6 to 8 minutes, until all sides are browned. Set the chicken on a rack set on a baking sheet and transfer to the oven for about 5 minutes to finish. Remove and let chicken rest for 5 minutes before serving.

While the chicken is in the oven, cook the pasta in boiling water for 4 minutes. In a bowl, whisk together the cream, parmesan, egg yolk, zest, and seasoning. Top with arugula. Drain the pasta and add it to the bowl. Let the hot pasta sit on top of the arugula for 1 minute to wilt. Toss all to coat.

Saute the shallots for the sauce over medium-high heat in the same pan the chicken was browned in. Cook until the shallots are soft, about 1 minute. Deglaze with the wine. Simmer the wine with the shallots over high heat until nearly evaporated. Add the broth and lemon juice. Simmer until reduced by half. Finish the sauce just before serving with butter and sage. Do not boil or the sauce will seperate.

To serve: Divide the pasta between two plates. Place the chicken alongside and drizzle with sauce. Makes 2 chicken breasts and 2 1/2 cups of pasta. This recipe is fine to increase.