Garlic Chicken Pasta With Spinach

I tried the most fabulous dish last night. I think you'll love it. It really is a 'healthy' and delicious pasta. It is Jen Dyer's recipe which was in the Dyer Cookbook. It is best eaten immediately....not nearly as tasty reheated. I hope you'll like it. Next time I make it, I'll take a pic. It was so pretty with the bright green spinach.

Garlic Chicken Pasta with Spinach

6 garlic cloves, minced salt and pepper to taste

1/4 tsp. red pepper flakes (this doesn't make it spicy just right amount of flavor)
1 lb. penne pasta (try whole wheat)

1 (5 oz.) bag baby spinach

1/4 C chopped fresh basil or 1 T. dried

6 Tbsp olive oil
6 Tbsp juice from 2 lemons

2-3 boneless, skinless chicken breasts
1 C grated Parmesan cheese (about 1 lb.)

Bring 4 quarts water to a boil in a large pot. Meanwhile, combine garlic, pepper flakes and oil in a small microwave-safe bowl and microwave until garlic is golden and fragrant, about 1 minute. Pat chicken dry with paper towel and cut into bite-size pieces. Season with salt and pepper. Transfer 1 tablespoon of the garlic/red pepper oil to a large skillet and heat over medium heat until oil is rippling. Add chicken and cook until well browned and cooked through. Transfer to a plate and tent with foil. Add 1 tablespoon salt and the pasta to boiling water and cook until tender but still slightly firm. Reserve 1/2 cup cooking water. Drain pasta and return to the pot. Stir in chicken, spinach, basil, lemon juice, Parmesan, and remaining garlic mixture, adding reserved pasta water (I did not add any) as needed. Season with salt and pepper. Serve immediately.

Hope you enjoy! Let me know how you like it.