Tuscan Garlic Chicken Pasta

This one is very simple, but I always need a recipe.  It is from Cook's Country magazine.  They're the same people who bring you America's Test Kitchen.  I was planning on making it when Philly was out of town.  I was afraid it would be too garlicy for him.  And let's face it, arugula is green and very much a vegetable.  I kept forgetting to take out my chicken from the freezer.  So, I made it Sat. and yes he had some when he got home.  I think he was pretty tired and hungry, he probably would've eaten a whole plateful of kale if I had put it in front of him.  However, I had all my wits about me and I think thought is really good and super easy.  You can substitute spinach for the arugula.  By using the pasta water, you are adding moisture that has some starch from the pasta in it.  It will give you a slightly thicker sauce.  I have a hint so you always remember to save some pasta water.  Place a 2 cup (heat safe) cup in your sieve.  Otherwise you may dump your noodles and lose your water.  I add 1 cup of the water to the pan used to brown the chicken to get all the yummy brown bits and then add it to the pasta and chicken.  I  save the other cup to add to the leftovers.

Tuscan Garlic Chicken Pasta

6 cloves of garlic, minced
1/4 tsp red pepper flakes
6 T extra-virgin olive oil
4 boneless, skinless chicken breasts
1 lb penne pasta
1 (5 oz bag) baby arugula (coarsely chopped)
1/2 c. chopped fresh basil
6 T lemon juice (2 lemons)
1 c. grated Parmesan cheese (+ more for serving)

1. Bring 4 quarts of water to boil in a large pot.  Add salt.  Meanwhile, combine garlic, pepper flakes and oil in a small bowl.  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 T of the garlic oil to a large skillet and heat over medium-high heat.  Add chicken and cool 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. Cook pasta according to directions.  Reserve 2 cups of the cooking water.  Drain pasta and return to pot.  Stir in sliced chicken, arugula, basil, lemon juice and remaining garlic mixture.  Add 1 c. of pasta water to the skillet used to cook the chicken.  Scrape the brown bits and then add this to  the pasta mixture.  Remove from heat and add cheese.  Season with salt and pepper.  Serve with additional parmesan cheese and red pepper flakes.