Ohhh, this has got to be my new favorite recipe. It is so delicious. I really felt like I had to restrain myself from eating a lot more than I should have, because I loved it so much! If you make this and don’t like it, I will probably be a little judgmental. Just kidding. Kind of.
Serves: 4 to 6
6 garlic cloves, minced
1/4 t. red pepper flakes
6 T. extra-virgin olive oil
4 boneless, skinless chicken breasts (about 1-1/2 lbs)
salt & pepper
1 lb penne pasta
1 (5 oz) bag baby arugula (Did you know they call it rocket here?)
1/2 c. chopped fresh basil
6 T. juice from 2 lemons
1 c. grated Parmesan cheese
1. Bring 4 quarts water to boil in large pot. Meanwhile, combine garlic, pepper flakes, and oil in a microwave-safe bowl and microwave until garlic is golden and fragrant, about 1 minute. (This blooms the flavors and infuses the oil.)
2. Pat chicken dry with paper towels and season with salt and pepper. Transfer 1 tablespoon 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.
On An Even Kiel 