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6 garlic cloves, minced
1/4 tsp red pepper flakes (this doesn’t add spiciness – just the right amount of flavor)
6 TBSP olive oil
2-3 boneless, skinless chicken breasts (about 1 pound)
Salt and pepper to taste
1 pound penne pasta - cooked
1 (5-ounce) bag baby spinach
1/2 C chopped fresh basil or 1 tablespoon dried
6 TBSP juice from 2 lemons
1 C grated parmesan cheese
Combine garlic, pepper flakes, and oil in a microwave bowl.
Microwave for 1 minute.
Cook pasta in boiling water.
Cut chicken into bite-sized pieces and season with salt and pepper.
Put 1 TBSP of oil mixture into a skillet and heat until the oil starts to ripple.
Add chicken to oil in skillet; cook until cooked al the way through.
Keep chicken warm.
Reserve 1/2 C of cooking water from pasta.
Drain pasta and return it to the pan.
Stir in remaining oil mixture, spinich, basil, lemon juice, and cheese.
Add in cooking water as necessary.
Season to taste with salt and pepper.