Tuscan Garlic Chicken Pasta

recipe from Cooks Country 

serves 4-6

6 garlic cloves

1/4 t red pepper flakes

6 T extra virgin olive oil

4 boneless, skinless chicken breasts

salt & pepper

1 pound penne pasta

1 (5 ounce) bag baby arugula (or baby spinach)

1/2 cup chopped fresh basil

6 T lemon juice (juice of 2 lemons)

1 cup grated Parmesan cheese

1. Bring 4 quarts water to boil in a large pot. Meanwhile, combine garlic, pepper flakes, and oil in a bowl and microwave until garlic is golden and fragrant, about 1 minute. 

2. Pat chicken dry and season with salt & pepper. Transfer 1 T oil from bowl with garlic to a large skillet and heat over medium high heat. Add chicken and cook until browned and cooked through. Transfer to cutting board and let rest 5 minutes. Then slice thin and set aside.

3. Add 1 T salt and pasta to boiling water and cook until al dente. Reserve 1/2 c cooking water. Drain pasta and return to pot. Stir in sliced chicken, arugula, basil, lemon juice, Parmesan and and remaining garlic mixture. Season with salt and pepper. Serve.