Where I should have bought penne, because when I started cooking on Friday night, I discovered I had no penne -- it was gemelli or bust. Happily, the dish turned out fine despite that substitution and we nommed away at it quite contentedly.
Not that the pasta shape was the only substitution I made -- it was merely the only unauthorized one. I did use baby spinach instead of arugula, but the recipe said I could!
- Microwave minced garlic in olive oil until golden.
- Sauté chicken a little of the garlic oil until beautifully browned on both sides.
- Toss spinach with hot pasta, chopped up chicken, lemon juice, Parmesan, basil, and garlic oil.
- Toss until spinach is wilted and all ingredients are well distributed.
Next time, I will try this with penne and arugula. I will also season the chicken with a salt-free lemon-pepper blend rather than salt and pepper, because the chicken was a bit bland when compared to the lemony-garlicky pasta and spinach mixture. Or I might squeeze a bit of lemon over the chicken while it cooked. Or both.
I did not serve this dish with any sides as it was fine on its own. The recipe says it serves four to six and six seems about right. With only two of us, it made for many leftovers (but that just means I won't need to make supper on Monday).