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1
1.
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2
Cut the chicken breasts lengthwise into strips.
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2.
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Pat the chicken dry with a paper towel and season the strips liberally on both sides with salt and pepper.
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3.
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Dredge the chicken in the flour, then shake off the excess.
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4.
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Heat 2 tablespoons of olive oil in a pan over high heat.
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When very hot, add the chicken strips.
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Lower the heat to medium-high and dont touch them for about 3 minutes.
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When browned on one side, turn them over and continue to brown until cooked through.
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Remove them to a plate and cut them into bite-sized pieces.
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5.
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Cook the pasta in salted water until al dente and set aside.
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6.
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Add the remaining tablespoon of olive oil to the pan and cook the onion and garlic until over medium-high heat until soft, about 5 minutes.
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7.
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Add the partly-drained tomatoes, the minced basil, the lemon juice, and the parsley.
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Bring the mixture to a boil, then lower the heat and simmer for 10 minutes.
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8.
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Add the cream and chicken pieces, and stir to coat.
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9.
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Add the goat cheese and stir over low heat until melted.
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10.
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Mix the cooked pasta with the sauce, and serve!
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11.
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Garnish with the basil chiffonade.
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Note: this dish improves greatly after a night in the fridge!
