Cookbook:Lemon Chicken Pasta

Lemon Chicken Pasta
Category	Chicken recipes
Servings	2
Time	1 hour
Difficulty

Cookbook | Ingredients | Recipes | American cuisine

Ingredients

• 12 ounces (340 g) boneless skinless chicken breasts, cut into ½-inch (1 cm) thick slices
• Salt to taste
• Pepper to taste
• Oregano to taste
• About ½ cups flour
• 2 tablespoon olive oil
• 2 ¼-inch (0.5 cm) thick lemon slices
• 2 artichoke hearts, cut into quarters (canned is fine)
• ½ cup (120 g) oil-packed sun-dried tomatoes, drained
• 4 garlic cloves, peeled
• ½ teaspoon capers
• 1 pinch crushed red pepper flakes
• ½ cup (120 ml) dry white wine
• 3 ounces (¼ cup plus 2 tablespoons / 90 g) heavy cream
• 1 cup (240 g) loosely-packed fresh spinach
• 1 pinch fresh rosemary
• ½ pound (225 g) linguine, cooked al dente and drained

Procedure

1. Season the chicken slices with salt, pepper, and oregano.
2. Dredge chicken in flour, shaking off excess flour.
3. Heat a heavy-bottomed skillet or large sauté pan (not non-stick) over high heat until very hot.
4. Add olive oil.
5. When oil begins to smoke, add the chicken pieces.
6. Cook until pieces are seared on both sides (1–2 minutes per side).
7. Remove chicken to a plate and keep warm, leaving the oil in the pan.
8. Add the lemon slices to the hot pan and cook until caramelized (about 1 minute per side).
9. Add the artichokes, sun-dried tomatoes, garlic, capers, and red pepper flakes, and sauté for 2 minutes.
10. Add the white wine and cook until reduced to a glaze.
11. Return the chicken to the pan with the cream, and sauté for 2 minutes.
12. Add the spinach, rosemary, and cooked linguine.
13. Cook, tossing to combine linguine and sauce, just until spinach is wilted, about 1 minute.
14. Serve immediately.