Garlicky Pasta with Tuscan Chicken

Garlicky Pasta with Tuscan Chicken
barely adapted from Pasta Revolution

• 3 (6 to 8 oz) boneless, skinless, chicken breasts
• kosher salt and freshly ground black pepper
• 1/2 tsp garlic powder
• 1 tsp lemon zest
• 1/2 cup plus 1 Tbs flour
• 3 Tbs olive oil
• 12 cloves garlic, thinly sliced
• 3 shallots, thinly sliced
• pinch of red pepper flakes
• 3/4 cup dry white wine
• 3 cups low-sodium chicken broth
• 12 oz dried pasta
• 6 oz (6 cups) baby arugula
• 1 1/2 oz  (3/4 cup) Parmesan cheese, grated, plus more for serving
• 1 Tbs lemon juice

Pat the chicken dry with paper towels and season both sides generously with salt and pepper.  In a shallow dish, combine 1/2 cup of the flour with the garlic powder and lemon zest.  Working one piece of chicken at a time, dip in the flour mixture, coating all sides, and shaking off the excess.

Heat 2 tablespoons of the oil over medium-high heat in a 12-inch skillet.  Carefully arrange the chicken in a single layer, then allow to cook 6 to 8 minutes.  Use tongs to flip the chicken, reduce the heat to medium-low, and cook an additional 6 to 8 minutes, or until it registers 160 degrees.  Transfer the chicken to a plate and cover with aluminum foil to keep warm.

Meanwhile, bring a large pot of water to a boil and season with 1 tablespoon of salt.  Add the pasta and cook, stirring often, until al dente, using the time recommendation from the box.  Reserve 1/2 cup of the cooking water, then drain the pasta.  Return the pasta to the pot, add the arugula, stir, then cover to keep warm and wilt the greens.

As the pasta is cooking, add the remaining tablespoon of oil to the skillet, along with the garlic and shallots.  Cook over medium-low heat, stirring often, until softened and beginning to brown, about 3 minutes.  Stir in the pepper flakes and remaining tablespoon of flour, and cook 30 seconds.

Whisk in the wine, then broth.  Increase the heat to medium-high, bring to a simmer, and cook until the sauce is thickened and measures 2 1/2 cups, about 15 minutes.  Reserve 1/2 cup of the sauce, then pour the rest into the pot with the pasta and arugula.  Stir in the Parmesan cheese, and lemon juice, then toss until the mixture is well-combined.  Add the reserved cooking water as needed to adjust the consistency, then season with salt and pepper.

Slice the chicken thinly on the bias.  Divide the pasta among 4 serving bowls, then top with the sliced chicken.  Drizzle each serving with 2 tablespoons of the reserved sauce, then sprinkle with extra parmesan cheese.  Serve immediately.