1 pound dried linuine
2 chicken cutlets, cut into fingers
Salt and freshly ground black pepper
4 cloves garlic, sliced
1/2 teaspoon red pepper flakes
4 tablespoons olive oil
3 tablespoons roughly chopped fresh parsley, for garnish
2 lemons, juiced
1/2 cup grated Parmesan
fresh basil leaves, diced (optional)
Cook the pasta in a large pot of boiling salted water, until al dente. Prior to draining the pasta reserve about 2 ladels of the pasta water and add it to the fry pan with the cooked garlic and pepper flakes and then added the drained pasta. Drain pasta well.
Season chicken with salt and pepper. Heat a large grill pan over medium high and add chicken. Grill until golden and completely cooked. Remove to a plate and slice.
Add the garlic and red pepper flakes to a saute pan with 3 tablespoons of olive oil and saute until fragrant. Add the cooked pasta and turn heat off. Mix all together.
Remove pasta to a large bowl. Add chicken to the warm pasta and season with salt and pepper. Sprinkle in chopped parsley. Add the juice of 2 lemons and mix. Before serving top with Parmesan and fresh diced basil, if desired.
