Here's another winner from Cook's Country magazine. This was in the recipe card section of the April/May 2009 issue. It makes a lot (we had enough for 2 dinners) and reheats nicely. Just a warning: it is very garlicky.
Start heating enough water to boil 1 pound of penne pasta. Mix 6 minced garlic cloves, 1/4 teaspoon red pepper flakes and 6 tablespoons extra-virgin olive oil together and heat this mix in the microwave for about a minute, until you can smell the garlic. Dry 4 boneless, skinless chicken breasts and sprinkle them with salt and pepper. Heat 1 tablespoon of the garlic flavored oil in a large skillet (be careful not to add the garlic pieces or red pepper flakes) and cook chicken until brown and cooked through. Cover the cooked chicken with foil for 5 minutes, then slice into bite size pieces.
Salt the pasta water (about 1 tablespoon salt) and boil the pasta until al dente. Reserve some of the pasta water in a measuring cup to thin out the sauce later on. After draining, put the penne back in the pot and add the sliced chicken, 1 (5oz) bag of baby arugula or baby spinach (I used spinach), 1/2 cup chopped fresh basil, 6 tablespoons lemon juice, 1 cup grated Parmesan cheese and the rest of the garlic oil. Thin with pasta water as needed. Season with salt and pepper to taste.
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