Lemon Chicken Pasta

Ingredients

• 340 gChicken breast
• 1 tspSalt
• 0.5 tspPepper
• 1 tspOregano
• 60 gFlour
• 2 tbspOlive oil
• 2 scheibe(n)Lemon
• 2 pcsArtichoke
• 120 gSun-dried tomato
• 4 pcsGarlic clove
• 0.5 tspCapers
• 1 pinchChili
• 120 mlWhite wine
• 90 mlCream
• 60 gSpinach
• 1 pinchRosemary
• 225 gLinguine

Instructions

1. 1

   Preparation

   • Cook linguine according to package instructions in plenty of salted water until al dente, drain and set aside.
   • Slice chicken breasts into about 1 cm thick strips. Season with salt, pepper and oregano and lightly dredge in flour, shaking off excess.
2. 2

   Sear the chicken

   • Heat a heavy skillet (not non-stick) over high heat.
   • Add olive oil. When it begins to smoke, add the chicken strips in batches and sear 1–2 minutes per side until golden.
   • Remove the chicken and keep warm, leaving the oil in the pan.
3. 3

   Sauté lemon and vegetables

   • Add lemon slices to the hot pan and caramelize about 1 minute per side, then remove and keep aside (optional for serving).
   • Add artichoke hearts, sun-dried tomatoes, whole garlic cloves, capers and red pepper flakes and sauté 2 minutes until fragrant.
4. 4

   Deglaze and finish the sauce

   • Deglaze with the dry white wine and reduce to a glaze over high heat.
   • Return the chicken to the pan, add cream and sauté for 2 minutes.
   • Add spinach, chopped rosemary and the cooked linguine and toss just until the spinach wilts and the pasta is coated, about 1 minute.
   • Serve immediately, garnished with the reserved lemon slices.