8 ounces uncooked linguine
1 tablespoon minced garlic
3 tablespoons olive oil, divided
1/2 teaspoon dried parsley flakes
1/2 teaspoon pepper, divided (I just put a pinch don't like a lot of pepper)
1/4 cup all purpose flour (I end up using more depending on how much chicken you use)
1 teaspoon dried basil
1/2 teaspoon of salt
1 1/2 lbs of boneless, skinless chicken breast cut into strips (I cut into chunks and usually use more meat).
Follow directions on linguine package and cook until done. In small skillet saute minced garlic in 1 tablespoon of olive oil adding parsley flakes and 1/4 tsp. pepper(I just put a pinch). Don't over cook remove from pan and set aside in a bowl.
Next you will need two bowls. One will be your eggs and stir them up with a fork. In another bowl combine flour, basil, salt and remaining pepper. Original recipe calls for you to dip in flour then egg. I do the opposite its better that way I find.
In your skillet fry the chicken until no longer pink and nice and golden brown. While chicken is frying drain linguine and take olive oil/garlic mixture and toss to coat. When chicken is done place on top of linguine and your done. A very delicious meal and a very messy kitchen but its worth it. Enjoy and have a Merry Christmas.