12 ounces dry linguine (save 2 cups of the pasta water)
1 pound boneless skinless chicken breasts, (two breast halves)
1 cup all-purpose flour
½ teaspoon white pepper
4 whole eggs
¼ cup whole milk
1 teaspoon kosher salt
1 cup freshly grated Romano cheese, plus more for serving
2 additional tablespoons all-purpose flour
2 tablespoons fresh oregano, chopped
2 tablespoons extra virgin olive oil
8 tablespoons butter, divided
1 ½ cups sweet onion, diced
2 large garlic cloves sliced
¼ cup white wine
1 cup chicken stock
5 ounces fresh baby spinach
8 ounces goat cheese
1 14-ounce can artichoke hearts, drained and cut in half
1 7-ounce jar roasted red peppers, drained and diced
Place a large pot of salted water on to boil but don’t add the linguini yet until all of your ingredients are prepped.
Butterfly the two breast halves to about ¼ inch then cut each piece into three pieces to yield six pieces total between the two breast halves.
In a bowl, mix flour and white pepper.
In another bowl beat eggs with milk, salt, Romano cheese, the additional two tablespoons of flour and the fresh oregano.
Dredge each piece of chicken in the flour, shake excess, then into the egg mixture. Transfer coated chicken to a plate. The egg mixture is thick and should completely coat both sides.
Place the linguine into the boiling water to cook. Once the linguine is cooked, save two cups of the pasta water before draining.
While the linguine is cooking, heat a very large skillet or deep saute pan over medium high heat and add the olive oil.
Once the olive oil is shimmering, add three pieces of the chicken and brown for a minute or two on each side then transfer to a clean platter. Repeat for last three pieces. The chicken will not be completely cooked in this step.
Lower the heat to medium and add 4 tablespoons of the butter and once melted, add the onions and cook until soft, about 3-4 minutes.
Add garlic and cook one minute then add the wine to deglaze the pan.
Cook to evaporate the wine completely then add the chicken stock and spinach and cook for two minutes.
Stir in the goat cheese which will melt to form sauce.
The linguini should be cooked at this point. Drain but save two cups of the pasta water.
Add one cup of the pasta water to the goat cheese mixture then nestle the chicken pieces into this sauce and cook for 4-5 minutes over medium heat until they are cooked through, turning once half way through.
Remove the chicken to the platter.
Stir in the last four tablespoons of butter into the sauce.
Add the artichokes and roasted red peppers and stir to combine. Add the additional cup of pasta water as needed to form a creamy sauce. Heat to serving temperature.
Place cooked drained linguine on a platter and top with the chicken pieces and the sauce and serve with additional grated Romano cheese.
Keywords: Creamy Chicken with Artichokes & Spinach