Garlic Chicken Pasta with Spinach
From: My Kitchen Cafe
6 cloves garlic, minced
1/4 tsp. red pepper flakes
6 Tbs. olive oil
1 lb. boneless skinless chicken breasts
salt and pepper to taste
1 lb. penne pasta
1 5 oz. bag of baby spinach
1/2 cup fresh basil, chopped or 1 Tbs. dried basil (I didn't have fresh, so I used the dried)
6 Tbs. fresh lemon juice
1 cup grated parmesan cheese
Cook pasta in salted water until al dente. Reserve 1/2 cup of the cooking water.
While pasta is cooking, combine garlic, pepper flakes and oil in a small microwave safe bowl and microwave until garlic is golden and fragrant, about 1 minute.
Pat chicken dry with paper towels and cut into bite sized pieces. Season with salt and pepper. Transfer 1 Tbs. of the garlic/red pepper oil to a large skillet and heat over medium heat until oil is rippling. Add chicken and cook until well browned and cooked through. Transfer to a plate and tent with foil.
After draining pasta, making sure to reserve 1/2 cup of the cooking water, return pasta to the pot. Stir in chicken, spinach, basil, lemon juice, parmesan and remaining garlic mixture, adding reserved pasta water as needed. Season with salt and pepper.