TUSCAN GARLIC CHICKEN PASTA
This recipe is compliments of Cook's Country Magazine and I just wanted to make sure I didn't lose it. This is sooooo good and even better leftover the next day. I used spinach as that was what I had on hand. I've found it's more appetizing if you toss in the fresh spinach leaves just before serving letting the heat from the pasta wilt it just a bit. Otherwise, the spinach gets overcooked and turns into clumps. I also like to sprinkle each serving with freshly grated Parmesan cheese.
Provided by Cooknfool
Categories < 60 Mins
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Bring 4 quarts water to a 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 with paper towels and season with salt and pepper.
- Transfer 1 tablespoon garlic oil 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 and then slice thin and set aside.
- 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 or spinach, basil, lemon juice, Parmesan and remaining garlic mixture, adding reserved pasta water as needed.
- Season with salt and pepper.
- Serve with sprinkling of grated Parmesan.
Nutrition Facts : Calories 904.1, Fat 32.2, SaturatedFat 8.1, Cholesterol 120.8, Sodium 507.6, Carbohydrate 96.4, Fiber 13.5, Sugar 1.6, Protein 58.9
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