This is a simple, elegant pasta dish which tastes great with a dash of lemon.Ingredients12 ounces (340g) boneless skinless chicken breasts, cut into ½-inch (1cm) thick slicesSalt and pepper to tasteOregano, to tasteAbout ½ cups flour, for dredging2 tablespoon olive oil2 (¼-inch-thick) (0.5cm) Lemon slices2 artichoke hearts, cut into quarters (canned is fine)½ cup (120g) oil-packed sun-dried tomatoes, drained4 garlic cloves, peeled½ teaspoon capersPinch crushed red pepper flakes½ cup (120ml) dry white wine3 ounces (¼ cup plus 2 tablespoons or 90g) heavy cream1 cup [240g] (loosely packed) fresh spinachPinch fresh rosemary½ pound (225g) linguine, cooked al dente and drained
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