Boil water in a pot, add UI1 pack (Linguine Bag), and cook for 12 minutes until done; drain and keep aside.

Heat UI2 pack (Olive Oil, Garlic, Parsley) in a pan, add the cooked linguine, and toss well until evenly coated.

Coat UI3 pack (Chicken) with UI4 pack (Flour), then heat UI5 pack (Olive Oil, Butter) in a pan and cook the chicken for 4 minutes on each side until golden; remove and set aside.

In the same pan, add UI6 pack (Butter, Garlic), heat briefly, then add 120 ml water along with UI7 pack (Lemon Juice, Capers, Parsley) and simmer for 2–3 minutes on low flame until slightly reduced.

Add the cooked chicken back to the pan, coat well with the sauce, then plate the linguine with chicken and spoon the butter caper sauce over; serve hot.