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