1 pound dried penne
2 chicken cutlets, cut into fingers
Salt and freshly ground black pepper
3 cloves garlic, sliced
1/4 teaspoon red pepper flakes
3 Tablespoons olive oil
3 Tablespoons roughly chopped fresh parsley, for garnish
2 medium lemons, juiced
1/2 cup grated Parmesan
Cook the pasta in a large pot of boiling salted water, until al dente.
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.