Roast pine nuts at 400 degrees for 8-10 minutes. Shake the pan a few times to prevent burning.
Dredge chicken in flour. Heat olive oil in a skillet and add the dredged chicken. Cook each side until golden brown. Set chicken aside and keep warm.
Prepare linguini according to package directions while the chicken is cooking.
Saute garlic and onions until tender. Stir sun-dried tomatoes, capers, olives, artichokes, parsley and pine nuts into skillet. Add oregano, basil and ground pepper. Pour in chicken broth and bring to a slow boil, stirring occasionally. Add chicken breats and continue to cook for 30 more seconds. Serve over linguini and sprinkle with parmesan cheese.