Cookbook | Ingredients | Recipes

| American cuisine

Lemon Chicken Pasta

Ingredients

• 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

Procedure

1. Season the chicken slices with salt, pepper, and oregano.
2. Dredge 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 to 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.