Chicken Ragu Over Saffron Linguine

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 2
• 1 lb linguine or 1 lb spaghetti
• 1 1/2 lbs chicken breasts, cut into strips
• 1 1/2 teaspoons extra virgin olive oil, divided
• 1/4 teaspoon hot red pepper flakes, divided, to taste
• salt and pepper
• 1 cup dry wine
• 1 medium onion, chopped fine (about 3/4 cup)
• 1 tablespoon minced garlic, to taste
• 6 ounces shiitake mushroom caps, stems discarded, sliced
• 2 tablespoons tomato paste
• 2 cups chicken broth, divided
• 1 medium red bell pepper, cut into thin strips
• 1 tablespoon very hot water
• 1/2 teaspoon saffron (i use 2 generous pinches of crumbled saffron threads or sub with tumeric but you won't get the same)
• 2 (16 ounce) cans diced tomatoes with basil and garlic, etc. drained or 2 cups cherry tomatoes, quartered
• 1 lemon, juice and zest of
• 2 tablespoons capers (optional)
• 10 ounces fresh spinach leaves
• 2 -3 teaspoons dried basil or 2 -3 tablespoons fresh basil, chiffonaded
• 2 -3 teaspoons dried parsley or 2 -3 teaspoons fresh parsley, chopped

Recipe

• 1 put a pot of water on to boil for cooking linguine.
• 2 cut chicken breasts into strips.
• 3 in a bowl toss chicken with 1 teaspoon oil, 1/8 teaspoon red pepper flakes and salt and pepper to taste.
• 4 heat a 12-inch non-stick skillet over moderately high heat and saute in 2 batches until lightly browned and cooked through, stirring, for 5 minutes on each side, transferring as cooked to a plate.
• 5 to skillet add wine and boil until most is evaporated.
• 6 add the remaining 1 teaspoon oil, onion, garlic,mushrooms, remaining 1/8 teaspoon red pepper flakes and salt and pepper to taste and cook over moderate heat, stirring, until onion is softened and mushroom liquid is gone.
• 7 in a bowl whisk together tomato paste, chicken broth and lemon zest.
• 8 add to skillet along with the red pepper.
• 9 simmer mixture, covered, 5 minutes.
• 10 add tomatoes, lemon juice, and simmer5 minutes - add lemon juice and spinach, bail, and parsley.
• 11 simmer until spinach is wilted, 2 minutes.
• 12 add capers if desired.
• 13 in a very small bowl combine hot water and saffron.
• 14 cook the linguine until al dente.
• 15 drain linguineand return to the pot.
• 16 toss linguine with saffron mixture until evenly coated and keep warm.
• 17 divide the pasta onto 4-6 plates, top with chicken ragu, garnish with basil and parsley leaves,.