Here is another yummy dinner Boyd made us while he was visiting.
Tuscan Garlic Chicken Pasta
Found here. Serves 4-6
4 garlic cloves, minced
1/4 teaspoon red pepper flakes
6 tablespoons extra-virgin olive oil
4 boneless, skinless chicken breasts (about 1 1/2 lbs)
Salt and pepper
1 pond penne pasta
5oz bag of arugula
1/2 cup chopped fresh basil
6 tablespoons juice from two lemons
1 cup grated Parmesan cheese
1. Bring 4 quarts of water to a boil in large pot. Meanwhile, combine garlic, pepper flakes, and oil in large bowl and microwave until garlic is golden and fragrant, about 1 minutes.
2. Pat chicken dry with paper towels and season with salt and pepper. transfer 1 tablespoon of oil from bowl with garlic 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, then slice thin and set aside.
3. 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, basil, lemon juice, Parmesan, and remaining garlic mixture, adding reserved pasta water as needed. Season with salt and pepper. Serve.
This was so simple and delicious! I love the fresh flavor of the arugula and basil. You could also substitute baby spinach for the arugula if you wanted.
Zach loves pasta dishes. Do you have any amazing pasta recipes to recommend?