Tuscan Garlic Chicken Pasta

 
Ingredients
1 pound Nature’s Farm penne pasta
6 garlic cloves, minced
1/4 tsp red pepper flakes
6 tbsp extra-virgin olive oil
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
Salt and pepper
1(5-ounce) bag baby arugula
1/2 cup chopped fresh basil leaves
6 tbsp fresh lemon juice
1 cup grated Parmesan cheese
Directions

1. 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.

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 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.