• Pat chicken dry with paper towels. Season with pepper and half the garlic salt.
• In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high.
• When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook 1-2 min per side, until golden.
• Transfer chicken to an unlined baking sheet.
• Roast in the middle of the oven for 10-12 min, until cooked through.**
• Transfer to a cutting board for 3-5 min to rest.

• Meanwhile, roughly chop spinach.
• Carefully pierce tomatoes with a fork.
• Drain, then using a strainer, rinse capers. Pat capers dry with paper towels.

• To the boiling water, add linguine. Cook for 2-4 min, stirring occasionally, until tender but still firm to the bite.
• Reserve 1/2 cup (1 cup) pasta water.
• Strain linguine, then return to the pot, off heat.

• Meanwhile, reheat the same pan (from step 1) over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil and onions. Cook for 1-2 min, stirring often, until tender.
• Add cooking wine. Cook for 2 min, stirring often, until wine is aborbed. 
• Add tomatoes, cream, pesto and capers. Season with pepper and remaining garlic salt. Cook for 1 min, stirring often, until sauce thickens.

• To the pot with linguine, add sauce, spinach, 1 tbsp (2 tbsp) butter and 1/4 cup (1/2 cup) reserved pasta water. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time.)
• Thinly slice chicken.
• Divide pasta between bowls. Top with tomatoes and chicken.
• Sprinkle Parmesan over top.

Si vous avez choisi les poitrines de poulet biologiques, les préparer et les cuire de la même façon que la recette vous indique de préparer et de cuire les poitrines de poulet régulières.