Lemon Chicken Pasta similar to Wildflower Bread Co.

I found this recipe on the Internet a while back and tried it because I like lemons. It’s an easy recipe that tastes great—and it's a perfect way to use some of those lemons still hanging on the tree. If you have a tree.

Easy Lemon Chicken with Pasta

1 lb Penne pasta (I sometimes substitute with Farfalle)
2 chicken cutlets (I use chicken breast)
Salt and pepper
3 cloves of garlic, sliced
½ tsp red pepper flakes
3 TBSP oil—olive oil is the most flavorful, but canola oil is good, too.
3 TBSP roughly chopped parsley for garnish
2 lemons, juiced
½ C grated parmesan cheese.

Cook pasta in boiling, salted water. Season chicken with salt and pepper and grill, then remove and slice.

Sauté garlic and red pepper with oil—the garlic doesn’t need to be brown or even golden.

Add the chicken and stir until blended. Drain the pasta and return to the pot, then add the garlic and chicken mixture. Add the parsley and lemon juice and stir. Before serving, add the parmesan cheese.

NOTE: if you want an elegant-looking dish for company, after sautéing the garlic and red pepper, add the pasta and stir. Then add the parsley and lemon juice. Stir. Before serving, add the parmesan cheese, stir, then remove to a nice serving bowl, and arrange the sliced chicken on the top of the pasta. Serve.
This meal is great accompanied by a green salad and mixed vegetables.