Ingredients
12 ounces linguine1 tablespoon minced garlic4-1/2 teaspoons plus 2 tablespoons olive oil, divided3/4 teaspoon dried parsley flakes3/4 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 4-1/2 teaspoons oil for 1 minute. Stir in parsley and 1/2 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 eggs. Dredge chicken strips in flour mixture, then dip in eggs.
In the same skillet, cook and stir chicken in remaining oil over medium-high heat for 8-10 minutes or until no longer pink.
Drain linguine; place on a serving platter. Pour garlic mixture over linguine and toss to coat; top with chicken.
