Macarrão com frango, limão e alho

Ingredientes

• 12 ounces dried spaghetti (or other long, thin pasta)
• 3 tablespoons olive oil
• 2 tablespoons butter
• 5 large garlic cloves (minced)
• 1/4 teaspoon crushed red pepper flakes (or more)
• 1 pound boneless skinless chicken breasts (cut into bite size pieces)
• kosher salt and freshly ground black pepper (to taste)
• 1 large lemon (juice and zest)
• 1/4 cup chopped fresh parsley (or more)
• 2 ounces parmesan cheese (freshly grated, optional)

Modo de preparo

1. 1

   Bring a large pot of salted water to boil. Cook pasta in boiling water until firm to the bite (al dente), about 8 minutes. Drain, reserving 1 cup of pasta water.

2. 2

   Meanwhile, heat olive oil and butter in a large skillet over medium-high heat until sizzling. Add minced garlic and red pepper flakes; cook and stir until fragrant, about 30 seconds. Add chicken and season with salt and pepper; cook and stir until chicken is just cooked through, 4 to 5 minutes. Remove from heat.

3. 3

   Once you've drained the pasta, set skillet with chicken mixture over medium heat. Add drained, cooked pasta and 1/4 cup of reserved pasta water; toss to coat. Cook and stir until heated through, adding more pasta water if pasta seems too dry.

4. 4

   Remove pasta from heat and stir in fresh lemon juice and zest, and parsley. Season to taste with salt and pepper. Transfer to serving bowl or platter; top with grated parmesan cheese and serve.