-
1
Prep: Cut up the chicken Remove the stems from the cilantro, and set aside
-
2
Start heating up a large nonstick or well seasoned cast iron pan and medium to medium high heat: enough to brown the chicken quickly.
-
3
Note: Olive Oil has a notoriously low smoke point To make sure it doesnt smoke and lose all its wonderful flavor and nutrients is a delicate task.
-
4
You can always turn heat up, but its hard to get a pan to cool down once its smoking, so be cautious.
-
5
While the pan and water are heating up, mix together about 3 tsp salt with a few cups of flour, just enough it doesnt run out as youre coating the chicken.
-
6
Begin adding the sliced chicken to the flour mixture.
-
7
By now the pan will be getting hot, so add enough olive oil to coat the bottom well.
-
8
Keep the bottle handy for later on, as each batch of the chicken will absorb some of the oil.
-
9
Add the garlic to the pan, stirringly quickly to prevent burning.
-
10
Begin to add the chicken immediately afterwards.
-
11
Use a spatula to flip the chicken over to check browness on either side.
-
12
When the first batch is sufficiently crispy, place on a plate with a paper or cloth towel over, to absorb the extra oil.
-
13
Put the plate in an oven set to 190F to keep it warm.
-
14
Finish the rest of the chicken in aforementioned manner, getting rid of the garlic pieces as they begin to brown.
-
15
By now the water should be close to boiling.
-
16
Add a few pinches of salt, and add all the pasta.
-
17
Cook until tender, but not crunchy, al dente as it is said.
-
18
Once the pasta is done boiling, drain and wash it well with hot water in a colander.
-
19
Add the chicken, pasta, pesto, crushed red pepper flakes, parmesan, and salt to taste to a large bowl and mix until coated with the pesto and pepper.
-
20
Garnish with the cilantro and lemon juice.
-
21
Serve hot.
