Lemon-Garlic Chicken Pasta with Arugula

1Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.

2While the pasta is cooking, season the chicken breasts (2) with salt and pepper. In a skillet over medium heat, heat 1 tablespoon of olive oil (2 tablespoons). Add the chicken breasts (2) and cook until golden brown and cooked through, about 6-8 minutes per side. Transfer to a cutting board and slice into strips.

3In the same skillet, add the remaining 1 tablespoon of olive oil (2 tablespoons). Sauté the minced garlic (4 cloves) and green onions (2) until fragrant, about 1-2 minutes.

4Add the chicken strips back to the skillet along with the lemon (1) zest, lemon (1) juice, and cooked pasta. Toss everything together until the pasta is evenly coated with the lemon (1)-garlic (4 cloves) sauce.

5Remove from heat and fold in the arugula (2 cups) until it just begins to wilt.

6Serve the pasta garnished with lemon (1) wedges, grated Parmesan cheese, and if desired, a sprinkle of crushed red pepper flakes.