Recipe: Lemon Chicken Pasta
This is a simple, elegant pasta dish which tastes great with a dash of lemon.
12 ounces (340g) boneless skinless chicken breasts, cut into ½-inch (1cm) thick slices
Salt and pepper to taste
Oregano, to taste
About ½ cups flour, for dredging
2 tablespoon olive oil
2 (¼-inch-thick) (0.5cm) Lemon slices
2 artichoke hearts, cut into quarters (canned is fine)
½ cup (120g) oil-packed sun-dried tomatoes, drained
4 garlic cloves, peeled
½ teaspoon capers
Pinch crushed red pepper flakes
½ cup (120ml) dry white wine
3 ounces (¼ cup plus 2 tablespoons or 90g) heavy cream
1 cup [240g] (loosely packed) fresh spinach
Pinch fresh rosemary
½ pound (225g) linguine, cooked al dente and drained
Season the chicken slices with salt, pepper, and oregano.
Dredge 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 to 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.