Tuscan Garlic Chicken Pasta - cooking recipe

Ingredients

6 garlic cloves, minced
1/4 teaspoon red pepper flakes
6 tablespoons extra virgin olive oil
1 1/2 lbs boneless skinless chicken breasts (or equivalent amount of chicken tenders)
salt and pepper
1 lb penne pasta
5 ounces baby arugula
1/2 cup basil, chopped
6 tablespoons lemon juice (2 lemons)
1 cup parmesan cheese, grated

Preparation

Bring 4 quarts water to a boil in a large pot.
Meanwhile, combine garlic, pepper flakes and oil in bowl and microwave until garlic is golden and fragrant, about 1 minute.
Pat chicken dry with paper towels and season with salt and pepper.
Transfer 1 tablespoon garlic oil mixture to large skillet and heat over medium-high heat until just smoking.
Add chicken and cook until well browned and cooked through, about 5 minutes per side.
Transfer to cutting board and tent with foil.
Let rest 5 minutes and then slice thin and set aside.
Add 1 tablespoon salt and pasta to boiling water and cook until al dente.
Reserve 1/2 cup cooking water.
Drain pasta and return to pot.
Stir in sliced chicken, arugula or spinach, basil, lemon juice, Parmesan and remaining garlic mixture, adding reserved pasta water as needed.
Season with salt and pepper.
Serve with sprinkling of grated Parmesan.