Tuscan Garlic Chicken Pasta

6 cloves garlic, minced      ¼ tsp. red pepper flakes

6 T. olive oil      5 boneless chicken breasts

1 pkg. grape tomatoes      1 lb. penne pasta

1 pkg. baby spinach      ½ cup chopped fresh basil

6 T. lemon juice      1 cup grated Parmesan

Directions: Bring 4 quarts water to boil in a large pot. Meanwhile, combine garlic,

pepper flakes, and oil in bowl and microwave until garlic is golden and fragrant, about 1

minute.

Pat chicken dry, season with salt and pepper. Transfer 1T. or so of seasoned oil to a

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. Add grape

tomatoes to skillet to sear.

Add 1 T. salt and pasta to boiling water and cook until al dente. Reserve ½ cup of

cooking water. Drain pasta and return to pot. Stir in sliced chicken, tomatoes, spinach,

basil, lemon juice, Parmesan, and remaining garlic oil mixture, adding reserved pasta

water as needed. Season with salt and pepper, serve.

Comment: Start the pasta boiling just before the chicken finishes cooking. This helps

with timing. I like to put the pasta back in the chicken skillet to finish in order to pick

up all the little bits left in the frying pan.

Also, you can put the Parmesan on the side and allow people to add their individual

desired amount.