35 min (prep 10 min, Cook 25 min)
1 pound dried penne
2 chicken cutlets, cut into fingers
salt and freshly ground black pepper
3 cloves garlic, sliced (I personally like to add more!)
1/4 teaspoon red pepper flakes
3 tablespoons olive oil
3 tablespoons roughly chopped fresh parsley, for garnish.
2 lemons juiced.
1/2 cup grated parmesan
Cook the pasta in a large pot of boiling salted water, until al dente. Drain 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 the 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.
If you have any dietary preferences, you can substitute the pasta with a gluten-free one, or get a dairy-free parmesan.
Stay happy & healthy,
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