Created by dienia b on September 16, 2019
Step 1: Fill pot with water and start cooking linguine in salted water
Step 2: Cut chicken breasts into strips.
Step 3: In a bowl toss chicken with 1 teaspoon oil, 1/8 teaspoon red pepper flakes and salt and pepper to taste.
Step 4: Heat a 12-inch non-stick skillet over moderately high heat and saute chicken in 2 batches until lightly browned and cooked through, stirring, for 5 minutes on each side, transferring as cooked to a plate.
Step 5: To skillet
Step 6: Add wine and boil until most is evaporated.
Step 7: Add the remaining oil, onion, garlic,mushrooms, remaining 1/8 teaspoon red pepper flakes and pepper to taste and cook over moderate heat, stirring, until onion is softened .
Step 8: Add tomato paste
Step 9: In a bowl
Step 10: Whisk together chicken broth and lemon zest.
Step 11: Add to skillet along with the red pepper.
Step 12: Add chicken back in
Step 13: Simmer mixture, covered, 5 minutes.
Step 14: Add tomatoes, lemon juice, and simmer 5 minutes
Step 15: Add lemon juice and spinach
Step 16: Simmer until spinach is wilted, 2 minutes.
Step 17: Add capers .
Step 18: In a very small bowl
Step 19: Add salt and saffron,grind togeter with back of spoon
Step 20: Combine 1 tablespoon hot water that you have gotten from pasta and saffron.
Step 21: Cook the linguine until al dente.
Step 22: Drain linguine ,saving 1/3 cup of water and return to the pot.
Step 23: Toss linguine with saffron mixture until evenly coated rinse out saffon bowl with 1/3 cup pasta water and keep warm.
Step 24: Divide the pasta onto 6 plates, top with chicken ragu, garnish with basil and parsley leaves,.