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1
Put a pot of water on to boil for cooking linguine.
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2
cut chicken breasts into strips.
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3
In a bowl toss chicken with 1 teaspoon oil, 1/8 teaspoon red pepper flakes and salt and pepper to taste.
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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.
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5
To skillet add wine and boil until most is evaporated.
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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.
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7
In a bowl whisk together tomato paste, chicken broth and lemon zest.
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8
add to skillet along with the red pepper.
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9
Simmer mixture, covered, 5 minutes.
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10
add tomatoes, lemon juice, and simmer5 minutes - add lemon juice and spinach, bail, and parsley.
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11
simmer until spinach is wilted, 2 minutes.
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12
add capers if desired.
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13
In a very small bowl combine hot water and saffron.
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14
cook the linguine until al dente.
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15
Drain linguineand return to the pot.
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16
Toss linguine with saffron mixture until evenly coated and keep warm.
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17
divide the pasta onto 4-6 plates, top with chicken ragu, garnish with basil and parsley leaves,.
