Saturday, February 4, 2012

Tuscan Garlic Chicken Pasta

From Cooks Illustrated Magazine
serves 4-6

6 garlic cloves, minced
1/4 tsp red pepper flakes
6 Tbs extra-virgin olive oil
4 boneless, skinless chicken breasts (about 1 1/2 lbs)
salt and pepper
1 lb penne pasta
1 bag baby arugula (or spinach), coarsely chopped
1/2 cup chopped fresh basil
6 Tbs juice from 2 lemons
1 cup grated parmesan cheese

1.  Bring 4 qts 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 Tbs 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 chop into cubes and set aside.
3.  Add 1 Tbs 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.

My kids couldn't get enough of this dinner!!  

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