Cooking Instructions

• Bring a large pot of water to a boil to cook pasta. Cook according to directions on package, to al dente. Start cooking the pasta in the boiling water when the wine is reducing just before step 7.
• Dab chicken pieces dry with paper towels. Toss with flour, Italian seasoning, and salt and pepper (use about ¾ teaspoon salt and ¼ teaspoon pepper).
• Meanwhile, melt 3 tablespoon butter with 1 tablespoon olive oil in a 12-inch non-stick skillet over medium-high heat.
• Add chicken in a single layer and let sear until browned on bottom, about 4 minutes. Turn and let cook through about 2-3 minutes.
• Transfer chicken and butter mixture to a bowl or large plate. Tent with foil to keep warm.
• Return pan to medium-low heat. Melt 1 tablespoon butter. Add garlic and sauté about 20 seconds, being careful not to brown it. (At this point, separately add pasta to boiling water to cook to al dente.)
• Pour wine and red pepper flakes into butter garlic mixture in skillet and let simmer until reduced by about ¾, about 5 minutes.
• Add remaining 4 tablespoon butter and let melt.
• Remove from heat, stir in lemon juice. Return chicken to skillet and toss with sauce, season with salt and pepper as needed.
• Toss drained pasta with chicken, sauce mixture, and parsley. Garnish servings with parmesan and serve warm.