Ingredients

• 6 garlic cloves minced
• 1/4 teaspoon red pepper flakes
• 6 tablespoons extra-virgin olive oil
• 4 boneless, skinless chicken breasts about 1 ½ pounds
• Salt and pepper
• 1 pound penne pasta
• 1 (5-ounce) bag baby arugula see note below
• 1/2 cup chopped fresh basil
• 6 tablespoons juice from 2 lemons
• 1 cup grated Parmesan cheese

Directions

Bring 4 quarts water to boil in 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 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.

Add 1 tablespoon salt and pasta to boiling water and cook until al dente. Reserve ½ 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.

TEST KITCHEN NOTE: An equal amount of baby spinach can be substituted for the arugula.