1 pound dried penne
1 cup leftover roasted chicken, or 2 chicken breasts, grilled, cut in strips
3 tablespoons olive oil
Salt and freshly ground black pepper
3 cloves garlic, sliced
1/4 teaspoon red pepper flakes
3 tablespoons roughly chopped fresh parsley, for garnish
2 lemons, juiced
1 teaspoon lemon zest
Cook the pasta in a large pot of boiling salted water, until al dente. Drain well.
Heat the oil over medium high heat in a large sauté pan. Add the garlic and red pepper flakes to a sauté pan and sauté until fragrant. Add the cooked pasta and turn heat off. Mix all together.
Remove pasta to a large bowl. Add chicken to the warm pasta and season with salt and pepper. Sprinkle in chopped parsley. Add the juice of 2 lemons and the lemon zest. Mix well and serve.