Tuscan Garlic Chicken Pasta

This recipe is compliments of Cook's Country Magazine and I just wanted to make sure I didn't lose it. This is sooooo good and even better leftover the next day. I used spinach as that was what I had on hand. I've found it's more appetizing if you toss in the fresh spinach leaves just before serving letting the heat from the pasta wilt it just a bit. Otherwise, the spinach gets overcooked and turns into clumps. I also like to sprinkle each serving with freshly grated Parmesan cheese.

• Ready In: 35 mins
• Serves: 4-6

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

Directions

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