Lemon-Garlic Chicken Pasta with Arugula

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

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

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

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

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

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