Ingredients
8 ounces uncooked linguine1 tablespoon minced garlic3 tablespoons olive oil, divided1/2 teaspoon dried parsley flakes1/2 teaspoon pepper, divided1/4 cup all-purpose flour1 teaspoon dried basil1/2 teaspoon salt2 large eggs1-1/2 pounds boneless skinless chicken breasts, cut into strips
Preparation
Cook linguine according to package directions. Meanwhile, in a large skillet, saute garlic in 1 tablespoon oil for 1 minute or until tender; stir in parsley and 1/4 teaspoon pepper. Remove to a small bowl and set aside.
In a shallow bowl, combine the flour, basil, salt and remaining pepper. In another shallow bowl, whisk the eggs. Dredge chicken strips in flour mixture, then dip in eggs.
In the same skillet, cook chicken in remaining oil over medium-high heat for 8-10 minutes or until no longer pink. Drain linguine and place on a serving platter. Pour reserved garlic mixture over linguine and toss to coat; top with chicken.
